Stir-Fried Udon Noodles with Pork

Recipe Notes

  • Requires a large skillet.  Our 14″ cast iron is the perfect size.  It’s not quite a one-pot meal, because there’s a swap of ingredients in the middle, but it’s close.
  • Mirin is like sweet sake syrup.  The Japanese equivalent of cooking sherry, you should be able to find bottles of it in the grocery store.
  • The original recipe was pretty strict about amounts, but we’ve found that this recipe is pretty tolerant of variation.

Ingredients

  • 4 cups very coarsely chopped green cabbage (from about ¼ medium head)
    • Substitute 1 bag of dry slaw, 2 if you’re really feeling it
  • 2 x 7-ounce packages instant udon noodles
    • discard any flavor packets, if they’re included
  • 2 teaspoons toasted sesame oil
  • Ground pork, between a 1/2 and 1 pound
    • Substitute a similar amount of shiitake mushrooms to make this a vegetarian dish
  • Scallions, around a half-dozen
    • Chop the white parts
    • thinly slice the dark green parts and set aside for later
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon crushed red pepper flakes
  • ⅓ cup mirin
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame seeds, plus more for serving
  • Vegetable oil

Steps

  1. Put six cups of water on to boil while you work on step 2
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
  3. While the cabbage is finishing on low heat:
    1. Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander.
    2. Transfer noodles back to bowl and toss with sesame oil.
  4. Transfer cabbage to bowl with noodles. Wipe out skillet.
  5. Heat 1 tablespoon of vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs.
  6. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing.
  7. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
  8. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.
  9. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds.
  10. Remove skillet from heat and fold in 1 tablespoon of sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Adapeted from https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

 

Egg Roll in a Bowl

eggroll in a bowl

Ingredients

You’ll need a pretty big pan with high sides for this recipe.  A 14″ cast iron pan is good.

It’s a pretty low maintenance dish, so you can easily cook it alongside other things.  Bagged slaw saves a ton of time.

This makes a pretty good meal by itself, or goes great as a side dish.

  • Sesame oil
  • 1 pound of ground Chicken or Pork
  • 1 small or 1/2 medium white onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 teaspoon fresh ginger
  • 1 bag (14 oz) dry slaw mix
  • 3 tablespoons soy sauce (reduced sodium is fine)
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste
  • Sesame seeds (optional)

Steps

  1. Heat a tablespoon of sesame oil in a large skillet over medium-high heat.  Add in the meat and onions.
  2. When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger.  Cook for a few more minutes, stirring on occasion.
  3. Dump in soy sauce, rice wine vinegar, and slaw.  Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.

Season with salt and pepper to taste, and sprinkle with sesame seeds.

Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl