2.Meanwhile, place the noodles in a wok and fill with hot water to cover. When the noodles have softened, after about 10 minutes, drain and transfer to a bowl.
3.Dry the wok and heat it over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the pork, seasoned with salt and pepper, and stir-fry until just cooked through, 6 to 8 minutes. Transfer the pork to a plate, add the remaining tablespoon oil to the wok, and swirl to coat the pan. When the oil is hot, add the onion and stir-fry until soft, about 2 minutes. Add the kimchee and zucchini and season with salt and pepper. Add the pork, stock and the noodles, mix and heat through, 1 to 2 minutes.
4.Transfer to four individual serving bowls, garnish with the chile pepper flakes, and serve.
© 2010 Ming Tsai
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.