30-minute shiitake and kimchi noodle stir-fry
Shiitake and kimchi stir-fry is loaded with fresh veggies and only takes 30 minutes to make. The original recipe calls for ground pork, but a vegetarian/vegan version without the pork and double the shiitake mushrooms is just as delicious! I love quick sautéed collards, but use your preferred stir-fry greens- napa cabbage, bok choy, or spinach would work well in this dish.
ferment season
Last summer I had an incredible pork belly and kimchi stir-fry at Long Grain in Camden, Maine that I haven’t been able to stop thinking about. Pork and kimchi are a common pairing in Korean cooking, as the unctuousness of the pork cuts through the spiciness of the kimchi.
My version of pork and kimchi stir-fry pairs kimchi with ground pork, and is loaded with fresh veggies. This stir-fry is also easily adaptable- see the ingredient list below for variations.
Ingredients
Like all stir-frys, there are endless variations you can make based on your preferences. The only non-negotiable is the kimchi, which provides a bulk of the flavors.
- Make a vegetarian/vegan version or add ground pork for more protein
- Shiitake mushrooms- not a mushroom fan? skip the mushrooms and double the pork.
- Collard Greens- I love quick sautéed collards, but napa cabbage, bok choy, or spinach would all work just as well.
- Soy Sauce + Maple Syrup- make the sauce, along with kimchi juice. For a more fiery version, add a tablespoon (or more) or gochujang
- Udon Noodles- not into noodles? Use rice or rice cakes.
Kimchi
Kimchi is a nutritional powerhouse, full of vitamins, minerals, and antioxidants. But it’s biggest benefit is as a source of probiotics. Fermenting kimchi (or other vegetables) creates an environment- low oxygen and lots of natural sugars- that certain beneficial bacteria love. These bacteria are called lacto-bacteria and they break down the sugars naturally found in vegetables, and in the process release lactic acid. The lactic acid gives the ferments their characteristic sour taste.
Lactic acid has the added benefit (along with other lacto-bateria byproducts) of creating an environment that disease-causing pathogenic bacteria are unable to survive in; hence why fermentation works so well as a food preservation method. And as another benefit, other beneficial bacteria, including probiotics, thrive in the fermented vegetable environment. And when we eat probiotics, they are able to restore balance to our gut’s microbiome- the whole ecosystem of bacteria, fungi, and viruses that live in our intestines. Amazingly, the health of our gut microbiome directly affects our whole body health– including stimulating our immune system, preventing inflammation and chronic diseases, and influencing our mental health.
So really, eating fermented foods is a form of self-care. Enjoy the stir-fry!
30-minute shiitake and kimchi noodle stirfry
Ingredients
- ½ lb ground pork
- 8 oz udon or other favorite noodle
- 3 tbsp canola oil
- 8 oz shiitake mushrooms cleaned and sliced
- ½ bunch collard greens de-ribbed and thinly sliced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp gochujang optional, for a more fiery version
- 1 c kimchi chopped
- 1 tbsp sesame seeds
- salt to taste
Instructions
- Brown ground pork in a large heavy-bottomed skillet over medium-high heat until fully cooked, about 10 minutes. Meanwhile bring a pot of water to a boil.
- Once the pork is cooked, transfer to a plate and discard fat. Add canola oil and shiitakes to the skillet. Season with salt and reduce heat to medium and cook for 5 minutes until softened.
- Once the water is boiling, add noodles and cook according to package directions. Drain and rinse noodles under cold water to stop the cooking process.
- Add collards to shiitakes and cook until collards are just tender, about 3-4 minutes. Turn off heat and return pork to pan. Add soy sauce, maple syrup, gochujang (if using) kimchi and any of its juice, and noodles. Mix well. Taste and add more soy sauce or maple syrup as desired. Top with sesame seeds.
That looks delicious!