Name: Kimchi and Pork Fried Noodles
Total time: 50 min
Yield: Serves 4 to 6
Cuisine: Asian
Ingredients: 1 pound pork tenderloin, trimmed and sliced thin against grain; 2 teaspoons soy sauce; 2 teaspoons Shaoxing wine or dry sherry; 2 teaspoons cornstarch; 6 tablespoons water; 3 tablespoons gochujang; 3 tablespoons soy sauce; 1½ tablespoons juice from cabbage kimchi; 1 tablespoon oyster sauce; 1 tablespoon sugar; 1½ teaspoons cornstarch; 1 pound frozen or vacuum-packed fresh udon noodles; ¼ cup vegetable oil, divided; 1 small onion, sliced thin; 1 cup cabbage kimchi, drained and chopped; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 8 ounces (4 cups) bean sprouts; 2 scallions, cut into 2-inch pieces; 2 teaspoons toasted sesame oil

Kimchi and Pork Fried Noodles

By Maggie Zhu

Published on August 25, 2026

Time

50 minutes

Yield

Serves 4 to 6

Ingredients

Pork

1 pound pork tenderloin, trimmed and sliced thin against grain2 teaspoons soy sauce 2 teaspoons Shaoxing wine or dry sherry2 teaspoons cornstarch

Sauce

6 tablespoons water 3 tablespoons gochujang 3 tablespoons soy sauce 1½ tablespoons juice from cabbage kimchi 1 tablespoon oyster sauce 1 tablespoon sugar 1½ teaspoons cornstarch

Stir-Fry

1 pound frozen or vacuum-packed fresh udon noodles ¼ cup vegetable oil, divided1 small onion, sliced thin1 cup cabbage kimchi, drained and chopped1 tablespoon grated fresh ginger 2 garlic cloves, minced8 ounces (4 cups) bean sprouts 2 scallions, cut into 2-inch pieces2 teaspoons toasted sesame oil

Before You Begin

We tested both frozen and vacuum-packed udon and found that either works well here. Udon package sizes vary; this recipe works with amounts ranging from 13 to 16 ounces.

Substitution: 10 ounces of dried udon can also be used instead of fresh; cook it according to the package directions before stir-frying.

Instructions

for the pork

Toss 1 pound pork tenderloin, trimmed and sliced thin against grain; 2 teaspoons soy sauce; 2 teaspoons Shaoxing wine; and 2 teaspoons cornstarch together in bowl until evenly coated. Let marinate for 15 minutes.

for the sauce

Whisk 6 tablespoons water, 3 tablespoons gochujang, 3 tablespoons soy sauce, 1½ tablespoons juice from cabbage kimchi, 1 tablespoon oyster sauce, 1 tablespoon sugar, and 1½ teaspoons cornstarch together in bowl; set aside.

for the stir-fry

If using frozen noodles, microwave 1 pound frozen udon noodles until loosened, then drain well. If using vacuum-packed noodles, soak 1 pound vacuum-packed fresh udon noodles in hot tap water until loosened, then drain well.

Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over high heat until shimmering. Arrange half of pork in single layer and cook, without stirring, until bottom is golden, about 1 minute. Stir-fry until just cooked through, about 1 minute longer. Transfer to plate. Repeat with 1 tablespoon oil and remaining pork.

Heat remaining 2 tablespoons oil in now-empty wok over high heat until shimmering. Add 1 thinly sliced small onion and stir-fry until softened, about 2 minutes. Add 1 cup cabbage kimchi, chopped; 1 tablespoon grated ginger; and 2 minced garlic cloves and stir-fry until fragrant and kimchi begins to caramelize, about 1 minute. Add 4 cups bean sprouts and continue to cook and stir for 1 minute longer.

Add noodles and sauce. Toss continuously until noodles are evenly coated and sauce is slightly thickened, about 2 minutes. Return pork to wok; add 2 scallions, cut into 2-inch pieces; and toss to combine.

Off heat, drizzle with 2 teaspoons toasted sesame oil and serve immediately.