Ingredients
100 grams Pork
50 grams Kimchi
10 cm Japanese leek
1/2 bunch Chinese chives
2 bunches Somen noodles
3 cm Grated ginger in a tube
1 Oil, sake, soy sauce, salt
2 tsp Usukuchi soy sauce
Method
Sources
📖
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Kimchi stew base — add aged kimchi, pork belly, tofu, done
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
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Kimchi stew base — add aged kimchi, pork belly, tofu, done
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Kimchi kit — gochugaru, fish sauce, container, recipe for first batch
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Cut the pork into suitable bite sizes. Mix the pork with kimchi, seasoning with a little soy sauce and sake. Slice the scallion diagonally, and cut the Chinese chives into 3 cm thickness. Heat a pan, and pour a little oil. Stir fry the ginger and leek. When it's aromatic, add the pork and kimchi to the pan. When the pork changes colour, pour 4 cups of water to the pan to boil. Remove the scum and add the somen noodles. Keep cooking for a while. Add the Chinese chives, 2 teaspoons of usukuchi soy sauce, and season with salt if needed and serve.