- 3 tablespoons reduced-sodium soy sauce, divided
- 3 tablespoons unseasoned rice vinegar, divided
- 3 tablespoons toasted sesame oil, divided
- 10 to 12 green onions, sliced on the diagonal (about 3/4 cup), divided
- 2 tablespoons fine dried bread crumbs
- 1 pound ground beef chuck
- 1 jar (14 to 16 oz.) spicy kimchi, drained (reserve 1/4 cup juice) and coarsely chopped (about 1 1/4 cups), divided
- 1 tablespoon vegetable oil
- 1 tablespoon Asian chili garlic sauce
- 8 ounces pad Thai noodles (rice-stick noodles)
- 1 tablespoon toasted sesame seeds
- calories 503
- caloriesfromfat 58 %
- protein 28 g
- fat 33 g
- satfat 7.8 g
- carbohydrate 20 g
- fiber 3.1 g
- sodium 736 mg
- cholesterol 70 mg
How to Make It
In a bowl, mix 2 tbsp. soy sauce, 1 tbsp. each vinegar and sesame oil, 1/4 cup green onions, and the bread crumbs and ground beef. Finely chop 1/4 cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls.
Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add meatballs and cook, turning, until well browned and cooked through, about 12 minutes. Lift meatballs to a rimmed baking pan, cover with foil, and keep warm.
Meanwhile, combine remaining 1 tbsp. soy sauce, 2 tbsp. each vinegar and sesame oil, and 1/4 cup each green onions and kimchi juice. Stir in chili garlic sauce.
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.