![\"41\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/06\/412.jpg\")
<\/a><\/p>\nKimchi Pork Fried Udon Noodle<\/strong><\/p>\n Udon is a type of noodle very popular in Japan. It’s very thick and it has a nice chewy texture.<\/p>\n <\/p>\n Udon noodle is delicious when served with broth, but it’s very tasty when fried as well.<\/p>\n You can basically add any vegetables, meat, or seafood.<\/p>\n My mother used to make her fried udon with lots of vegetables (usually onion and cabbage) and pork.<\/p>\n So, I tend to go for pork as my meat choice.<\/p>\n I now use only a small amount of pork, but the addition of kimchi gives a big flavor to this fried noodle.<\/p>\n 1. Cook vegetables in oil for a few minutes. You might also like… \u8c5a\u30ad\u30e0\u30c1\u713c\u304d\u3046\u3069\u3093<\/strong><\/p>\n \u3046\u3069\u3093\u3001\u51b7\u51cd\u3082\u306e\u304c\u3042\u3063\u305f\u306e\u3092\u3001\u5148\u65e5\u767a\u898b\uff01<\/p>\n \u3053\u3046\u3044\u3046\u306e\u3001\u3059\u3063\u3054\u304f\u5b09\u3057\u3044\uff5e\uff01<\/p>\n \u3067\u3001\u672c\u5f53\u306f\u30ab\u30ec\u30fc\u3046\u3069\u3093\u304c\u98df\u3079\u305f\u304b\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u30ab\u30ec\u30fc\u30eb\u30fc\u304c\u306a\u304f\u3063\u3066\u3001<\/p>\n \u6025\u304d\u3087\u3001\u713c\u304d\u3046\u3069\u3093\u3002<\/p>\n \u4e45\u3005\u306b\u3001\u8c5a\u8089\u3082\u8cb7\u3063\u3066\u304d\u3066\u3001<\/p>\n \u8c5a\u30ad\u30e0\u30c1\u5473\u3067\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u91ce\u83dc\u3082\u3057\u3063\u304b\u308a\u3068\u308a\u305f\u304f\u3063\u3066\u3001\u7389\u306d\u304e\u3001\u30ad\u30e3\u30d9\u30c4\u3001\u305d\u3057\u3066\u3001\u30ba\u30c3\u30ad\u30fc\u30cb\u5165\u308a\u3002<\/p>\n \u4e45\u3057\u3076\u308a\u306e\u713c\u304d\u3046\u3069\u3093\u3001\u3068\uff5e\u3063\u3066\u3082\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n \u3067\u3082\u3001\u6b21\u56de\u306f\u30ab\u30ec\u30fc\u3046\u3069\u3093\u3060\u306a\u3041\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Kimchi Pork Fried Udon Noodle Udon is a type of noodle very popular in Japan. It’s very thick and it has a nice chewy texture.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-32495","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32495"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32495\/revisions"}],"predecessor-version":[{"id":32549,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32495\/revisions\/32549"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/4 cup pork, cut into small pieces
\n1\/2 onion, sliced
\n1\/2 cup cabbage, sliced
\n1\/2 zucchini, julienned
\n1 serving package udon, cooked
\n1\/3 cup kimchi
\n1 tablespoons soy sauce
\na pinch of sugar
\nsalt and pepper
\ngreen onion, chopped
\n“katsuobushi” or Japanese dried fish flakes
\ndried red pepper threads<\/p>\n
\n2. Add udon noodle and cook for another few minutes.
\n3. Add kimchi, soy sauce, sugar, salt, and pepper.
\n4. Serve with green onion, Japanese dried fish flakes, and red pepper threads.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"