Get a flavourful meal on the table with just half an hour and five ingredients. This easy pork and kimchi noodle bowl is a quick fix for lunch or dinner.
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Method
Step 1
Place the kimchi in a large bowl. Transfer ½ cup kimchi to a board and coarsely chop. Place the mince and the chopped kimchi in a separate large bowl. Season and use your hands to mix until well combined. Roll 1 tbs portions of the mince mixture into balls.
Step 2
Spray a large non-stick frying pan with olive oil spray and heat over medium heat. Add the meatballs and cook, turning often, for 6-8 mins or until golden brown and cooked through. Meanwhile, prepare noodles following packet directions. Drain well.
Step 3
Divide the noodles among serving bowls. Top with the meatballs and remaining kimchi. Drizzle with kecap manis and sprinkle with coriander to serve.
FAQs
Rice vermicelli noodles are naturally gluten-free and have a low fat and cholesterol content. They are lower in fibre than whole wheat noodles and higher in sodium than a standard pasta. They are suitable to consume in moderation and make a great base or addition to protein and vegetable bowls such as this one, which is balanced with kimchi and pork mince.
Rice noodles are a great base for protein and vegetable bowls. As with most starches, they are suitable to consume in moderation.
Kimchi is a fermented vegetable dish of Korean origin. It's mostly commonly made with napa cabbage and seasoned with gochugaru (Korean chilli powder), but can be made with any number of vegetables like carrot, radish, green onions, or other cabbage types.
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