Bacon and Kimchi Noodle Stir-Fry
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 72 milligrams
- Sodium
- 677 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Protein
- 17 grams
- Sugar
- 7 grams
Ingredients
Kosher salt
2 bunches broccolini (about 12 ounces), trimmed and halved lengthwise
1 cup kimchi, drained and roughly chopped, plus 2 tablespoons brine, plus finely chopped kimchi for topping
1 tablespoon toasted sesame oil
1 tablespoon packed brown sugar
1 clove garlic, grated
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
6 slices thick-cut bacon, chopped
1 red onion, halved and sliced
8 ounces thin dried Chinese egg noodles
1 tablespoon toasted sesame seeds
Directions
- Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and crisp-tender, 3 to 5 minutes. Remove with tongs to a colander and run briefly under cool water. (Keep the pot of water boiling.) Meanwhile, stir the kimchi brine, sesame oil, brown sugar, garlic and red pepper flakes in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Stir in the red onion and cook until browned and softened, about 5 minutes. Stir in the kimchi and cook until softened, about 2 minutes.
- Add the noodles to the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the skillet (reserve the cooking water); stir until the noodles are well coated in the bacon-onion mixture.
- Add the broccolini and kimchi sauce to the skillet and toss until combined, about 1 minute. (Add up to 1/2 cup of the reserved cooking water if the pasta is too dry.) Season with salt. Divide among plates; top with the toasted sesame seeds and finely chopped kimchi.
