Don’t you just love a noodle dish that is as versatile as whatever you have in your fridge or garden??  This is just what you need.  

NOODLES

• 1 small zucchini, diced
• 1/2 cup diced onion
• 1/2 cup coloured bell peppers, diced
• 1/2 cup slivered cabbage
• 1/2 cup kimchi, diced fine (if you absolutely love kimchi go ahead and use more!)
• 1/2 cup snap peas, sliced thinly
• 1 cup bean sprouts
• 1 lb ground pork
• 1 Pound fresh noodles

GARNISH

• Scallion, Toasted Sesame Seeds, Korean Chile Flake, Cilantro and Egg for Garnish

SAUCE

• 1/4 Cup Gochujang paste
• 2 TBSP soy sauce
• 2 TBSP sesame oil
• 2 TBSP rice vinegar 
• 1 tsp natural sugar

1. Mix the sauce ingredients together and set aside.
2. Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
3. Prepare the kimchi & vegetables and stir fry until almost cooked, then add in the bean sprouts – remove from pan and set aside.  Add bit of oil to the pan,  stir in the pork and cook 2 minutes. Add in the sauce, reserved vegetables and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
4. Serve with garnishes to taste.

These are the assorted vegetables I had on hand today, and with the sauce it was delicious.  This makes a full meal in one if you pack in enough vegetables along with a little protein (if you are so inclined).  It certainly doesn’t have to be ground pork.  Today I had a wee bit of ground pork in the freezer so I used that along with some shrimp, (chopped up) but it could just as easily be any ground meat or tofu.