Name: Bacon and Kimchi Noodle Stir-Fry
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Ryan Dausch

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Bacon and Kimchi Noodle Stir-Fry

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