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Another brain fart but sounds good

Stirfried noodles are not as common in Korean as they are in China but a couple of the flavors work well together. Some Asian noodle dishes have "pickled" vegetable like nappa or mustard. Well....something that sounds interesting to me is ground pork/beef and kimchi stirfried with noodles. Almost like a dan dan noodles but less soupy. Probably more like a Lo Mein.
 
50/50 ground pork and lean ground beef.
kimchi
onion
green onion
garlic
 
Seasoning possibilities
Gochujang....almost certainly
Soy sauce
Oyster sauce
Chili oil...oh yeah got to have the hot oil
Black vinegar as a condiment.
 
My idea is to cook the meat a few minutes until its a little "crispy" and remove most of the fat. Then add the kimchi with juice, garlic and onion. Stirfry a few minutes and then add a little water with gochujang to get the flavor well incorporated into the meat. Once the water is gone add the noodles, seasoning and some hot oil to taste. Toss in some green onion just before serving.
 
I've used kimchi in stir fry before and the vinegar flavor was a little too strong and dominant. The other ingredients you mentioned using will probably be enough to balance it out though. Especially the little bit of sweetness from the oyster sauce.
 
That is the stuff for preserved mustard green soup and other things. I love it in the soup. Its a very simple soup with a little bit of pork in a mild broth. They also sell a very similar product that is just salted/preserved nappa.
 
Try Zha Cai sometime too. Its the tuber part of the mustard and a little spicy. It is sometimes added to dan dan noodles and chopped fine in steamed pork dumpling sauce.
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Never seen the nappa one. My wife is the one that's the "professional" at the Asian markets. She knows what everything is and what to buy. Just made an emergency run to the Asian market last night for veggies. I don't understand why some of these Asian veggies aren't more popular in America. Most of them are far better than what you see at the average grocery store. My favorite is Yu Choy
 
Different regions use different veggies. The pickled nappa is northern China, the mustard is southern. In Tianjin the nappa is sun dried some first then fermented. Sichuan preserved mustard (Ya Cai) is also dried first. That one is definitely an acquired taste but oddly addictive in things like dan dan noodles.
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My father in law makes a really good dan dan noodle dish. Sometimes he fries the noodles in a little oil first (which probably makes a different dish altogether) so they're crispy. It's good stuff.
 
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