Kimchi rocks. So we made some kimchi noodles. The other Day I sat hung out with Josh Greenfield of the Youtube duo, the Brother Green. We explored Chinatown seeking out some of our favorite flavors and inspiration for five new dishes. First is the salty, sour spicy kimchi noodle. Simple, quick, delicious.
Pork Belly - .5 lb diced
Oil - 1 tbsp
Ginger - 1.5 tbsp
Garlic - 1.5 tbsp
Scallion - 2 tbsp
Thai Bird Chili - 1 each minced
White Cabbage - 1 cup chopped 1' squares
Kimchi - 1 cup chopped
Fresh Noodles - 3 handfuls of noodles
Chives - 1/4 cup
Honey - 1 tbsp
Get a pot of boiling water going to cook your noodles half way though the saute process. In a hot pan add a touch of oil and sear pork belly until golden on all sides. Add in the ginger, garlic, scallion and chili. Drop noodles in the hot water. When aromatic, add the cabbage and kimchi to the pan continuing to cook. When it is wilted, add the fresh noodles into the pan and some honey. Toss to combine allowing flavors to meld together. Remove from the pan and top with chives.