Stir Fry Spaghetti with Kimchi and French Bean

If you are asking, what is stir fried spaghetti, the answer is simple, in Chinese cuisine, we stir fry practically everything, from rice, noodles, rice noodles, vermicelli and anything that is noodle like.

For me, the concept of frying spaghetti started some what in the mid 90s while I was living in London. The reality about frying spaghetti, it is more difficult to break, hence the texture maintains very well. Spaghetti accepts the taste and flavour of other ingredients pretty well.

Now, how did this fried spaghetti with Kimchi comes around? - practicality, spaghetti is a noodle with the best texture, Kimchi - high in flavor and you can kick out the flavoring and seasoning.

Okay here is the ingredients (This serves 2 adults heavy eater, or 2 adults light eater with 1 child)

Ingredients
a. 220 gm of spaghetti
b. 1 table spoonful of cooking oil
c. Onion, chopped - about the size of an egg
d. 100 gm of french bean, cut into 1 cm length
e. 150 gm of minced pork + marinade with 1 tablespoon full of Chinese soy sauce (please refer to masterclass tip 1)
f. 120 gm of kimchi - Chongga brand
g. 3 table spoonful of Kimchi sauce - Chongga brand


How it's done (it took me about 20 minutes to complete this for my wife and daughter)

a. Half fill in a wok pan with water and bring it to boil (I normally while waiting for the water to boil, will chop the onion, and prepare the kimchi)
b. On another pan, heat up the oil, and put in the chopped onion (once the onion begins to sizzle - it's hot enough)





c. Add in the pork, and stir fry till it's almost cooked entirely - be sure to stir it up, lest the mince meat will become meat balls

d. Add in the french bean and stir it well - then add the Kimchi (please refer to masterclass tip 2)

e. Add the spaghetti - By now, the spaghetti would have been near al dente (almost cooked)

f. Add in the Kimchi sauce - 3 table spoonful is what I term as just good, you may add more for more spiciness (but if you really need spiciness - add a chili, but this is not necessarily)








g. Stir it up! to be sure it's totally cooked - take a scoop!

h. Done!

Masterclass tips 1 - Soy sauce, more than meets the eye
a. Korean, Chinese and Japanese soy sauce have different aroma and taste, Chinese soy sauce is saltier, in many sense, it can be used to replace salt. Korean and Japanese soy sauce tends to be sweeter, works very well for dipping and stir fry.
b. For Chinese soy sauce, there are a few different type, thick and regular, the thick soy sauce in general is good for caramelising and marinating (for stew based ingredients)

Masterclass tips 2 - Keep the nutrition, especially when cooking for the family
Why fry the Kimchi towards the end? - easy, Kimchi is one of the healthiest food as voted by Men's health magazine, it is packed with beneficial amino acids and enzymes, prolonged cooking in general diminishes the nutrition quality, hence, adding the Kimchi towards the end of cooking is a good way to maintain the nutrition.