La Bai Cai Chao Fen Tiao (Northeast Kimchi and Glass Noodle Stir-fry)
酸味と旨味の極致！東北名物の「白菜キムチ」と春雨炒め
Description
A beloved home-cooked dish in Northeast China. Heavily fermented 'La Bai Cai' (Napa cabbage kimchi) is stir-fried with pork and thick sweet potato noodles. The noodles absorb the kimchi's acidity and pork fat to their limit.
Restaurants serving La Bai Cai Chao Fen Tiao (Northeast Kimchi and Glass Noodle Stir-fry)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- La Bai Cai(Kimchi)
- Pork belly
- Sweet potato noodles
- Scallion
- Ginger
- Soy sauce
- Veg oil
Instructions
- [Authentic Recipe]
- Rehydrate thick sweet potato noodles.
- Slice pork belly.
- Roughly chop sour cabbage kimchi (Keep the juice).
- Heat oil, fry pork belly to render fat. Flavor with scallion, ginger, and soy.
- Add kimchi and slow-fry until the sour aroma blooms.
- Add a splash of water, kimchi juice, and the noodles.
- Cook until the noodles absorb the red soup completely and turn soft.
Learn more Spice, substitutes, tips
Key spices
Substitute with soured JP kimchi and Kuzukiri noodles
Substitutes at Japanese supermarkets
Low
Pairing
White Rice (Mandatory) / Cold Beer
Trivia
The red-dyed glass noodles, saturated with pork umami and kimchi acidity, are the ultimate feast. Pouring it over rice creates a hot-sour flavor.
Eating tips & etiquette
China, Northeast (Jilin / Korean ethnic origin)
Allergen
Pork, Soybeans, Wheat