Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork, kimchi and cellophane noodles stir-fry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pork, Kimchi and Cellophane Noodles Stir-fry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Pork, Kimchi and Cellophane Noodles Stir-fry is something which I’ve loved my entire life. They are nice and they look wonderful.
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To get started with this recipe, we must first prepare a few components. You can cook pork, kimchi and cellophane noodles stir-fry using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pork, Kimchi and Cellophane Noodles Stir-fry:
- Prepare 40 grams Cellophane noodles
- Get 150 grams Chinese cabbage kimchi
- Take 70 grams Sliced pork belly
- Get 1 Chinese chives (if available)
- Take 4 tbsp ＊Water
- Prepare 1 tsp ＊Chicken soup stock granules
- Prepare 1 ＊Doubanjiang
- Prepare 1 tbsp Sesame oil (for stir frying)
Heat sesame oil in a frying pan and fry the pork. Then add the kimchi and noodles! Great recipe for Pork, Kimchi and Cellophane Noodles Stir-fry. I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.
Steps to make Pork, Kimchi and Cellophane Noodles Stir-fry:
- Rehydrate the glass noodles with hot water, and then lightly drain before cutting it roughly. Slice the pork into 3 cm pieces. The leeks should also be 3 cm ♪ I didn't chopped the kimchi (this time). Reserve the kimchi liquid.
- Heat sesame oil in a frying pan and fry the pork. Then add the kimchi and noodles! Add the ＊ ingredients and add as much doubanjiang as you like.
- Finally, add the leek and give it a quick stir-fry, and it's done Enjoy whilst hot.
Great recipe for Pork, Kimchi and Cellophane Noodles Stir-fry. I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them. If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the. Stir in the water, fish sauce, and sugar. The brilliance of Buta Kimuchi is that kimchi is so flavorful, that it does not need much seasoning beyond its own pickling juices to create a wonderfully complex stir-fry.
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