Stir-fry noodles with bacon and kimchi

Ingredients:

• 2 bunches broccolini (about 350 g), trimmed and sliced ​​lengthwise
• 1 tbsp. kimchi, coarsely chopped, drained + 2 tbsp. brine + finely chopped kimchi for topping
• 1 tbsp dark sesame oil
• 1 tbsp. l. brown sugar
• 1 clove of garlic, grated
• 1/4 tsp red pepper flakes
• 1 tbsp. vegetable oil
• 6 slices bacon, chopped
• 1 red onion, thinly sliced ​​into half rings
• 220 g dry thin Chinese egg noodles
• 1 tbsp. toasted sesame seeds

Preparation:

1. Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and slightly tender, 3-5 minutes. Using tongs, transfer to a colander and briefly run under cool water (keep the water in the pot simmering). Meanwhile, in a small bowl, combine the kimchi brine, sesame oil, brown sugar, garlic, and red pepper flakes.
2. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Add the onion and continue cooking until golden brown and softened, about 5 minutes. Stir in the kimchi and continue cooking until softened, about 2 minutes more.
3. Drop the noodles into the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the pan (keep the water in the pan). Stir to coat the noodles completely with the onion mixture.
4. Add the broccolini and kimchi sauce to the pan and stir until evenly coated, about 1 minute. (Add up to 1/2 cup cooking liquid if the noodles are too dry.) Season with salt. Divide among plates; top with toasted sesame seeds and finely chopped kimchi.