• Time: 12 minutes cooking

Stir-fried pork with kimchee is a beloved Korean dish. Kimchee, made usually from fermented cabbage, is wonderfully pungent—though I don't recommend playing spin-the-bottle after eating it. In addition to these ingredients, I've included satisfying mung bean noodles and zucchini. This is a terrific dish—real excitement on the plate.

Ming's Tip: A mandoline makes the job of slicing the zucchini, among other cutting chores, a snap.


  • 2 tablespoons naturally brewed soy sauce

  • 1 tablespoon minced garlic

  • 2 medium pork tenderloins (about 2 pounds), any silverskin removed, but into 1/4-inch slices

  • 1/2 pound mung bean noodles

  • 3 tablespoons grapeseed or canola oil

  • 1 medium red onion, halved lengthwise and sliced thin

  • 2 cups cabbage kimchee

  • 1 small zucchini, sliced as thin as possible

  • Kosher salt and freshly ground black pepper

  • 1 cup fresh chicken stock or low-sodium canned chicken broth

  • 1/2 teaspoon Korean chile pepper flakes or ancho chile powder



1. In a medium bowl, combine the soy sauce and garlic. Add the pork, toss, and marinate, refrigerated, for 30 minutes.


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

Ming Tsai
Ming Tsai is a James Beard award-winning chef, restaurateur, author, Emmy Award-winning televsion host and producer, and product developer. He is the chef-owner of James Beard-nominated Blue Ginger, host and executive producer of the public television cooking show "Simply Ming," and national spokesperson for the Food Allergy and Anaphylaxis Network. He is the author of several cookbooks, most recently Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes, which he co-authored with Arthur Boehm.