Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pork, egg, spinach, glass noodles & kimchi stir-fry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This recipe mixes egg noodles and lightly wilted spinach for a quick and easy side dish that pairs well with just about any main dish. A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pork, egg, spinach, glass noodles & kimchi stir-fry using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry:
- Prepare 100 grams Pork belly (thinly sliced)
- Make ready 1 tbsp Vegetable oil
- Prepare 2 Eggs
- Take 1 tbsp Sesame oil
- Make ready 1 tsp Garlic (minced)
- Take 80 grams Spinach
- Get 30 grams Shimeji mushrooms
- Take 40 grams Cellophane noodles
- Take 1 tsp ●Chicken stock powder (granules)
- Prepare 1 tbsp ●Oyster sauce
- Prepare 30 grams ●Kimchi
Toss spinach with minced garlic, sesame oil, and ground sesame seeds, mixing well to evenly coat. Combine the noodles, pork, green onions, cilantro, chile, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles.
Instructions to make Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry:
- Cut the pork belly into large bite-sized pieces, and the spinach into roughly 4 cm pieces. Cut off the roots of the shimeji mushrooms and break up into smaller pieces. Parboil the glass noodles and drain in a sieve.
- Heat the vegetable oil in a frying pan and add the beaten eggs. Gently stir it to make half-cooked scrambled eggs. Transfer to a plate for now.
- Add the sesame oil and garlic into the frying pan from Step 2. Then fry the pork, shimeji mushrooms, spinach and glass noodles in order. Then add the ● ingredients and continue to stir-fry.
- Add the eggs from Step 2 and quickly mix together, and it's done.
Place the glass noodles in a large bowl and add enough hot water to cover. Then, fold in the chopped shrimp and ground pork until just incorporated. Place a spring roll wrapper on a clean work. Shoyu Ramen noodle with pork rib, eggs, spinach and sprouts on b. Asian rice with pork, Mu-err mushrooms, napa cabbage, pickled bamboo shoots, spinach, Teriyaki, sweet chili sauce, onion.
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