Tag: recipie

Stir-Fried Udon Noodles with Pork

Pan-fried Udon Noodles with Pork

Delicious noodles
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp Sesame oil
  • 1 bag Slaw mix, dry or about 4 cups chopped cabbage
  • 14 oz Instant udon noodles discard flavor packets, if included
  • 1 pound Ground pork
  • 1 bunch Scallions roughly half-dozen stalks, chopped and separated green from pale
  • 2 tsp Ginger Finely grated or minced
  • 1 tsp Crushed red pepper flakes
  • 1/3 cup Mirin
  • 1/3 cup Soy sauce
  • 1 tbsp Sesame seeds optional

Equipment

  • 1 Skillet large, like 14" cast iron
  • 1 bowl heat-safe

Method
 

  1. Put on a pot of water to boil, for the noodles later
  2. Heat a tablespoon of oil in your skillet over medium-high heat
  3. Add cabbage/slaw to the skillet, tossing often, until edges are brown. Reduce heat and continue cooking until thickest parts of the cabbage are tender.
    Remove from heat and transfer cabbage to bowl
  4. Wipe out skillet, add a tablespoon of oil, and bring back to medium heat
  5. Add pork to skillet, break it up, and cook until browned. Once the meat is broken up, don't keep fussing with it, give it a chance to get browner bits.
  6. Once water from step 1 is boiling, turn off heat and add noodles.
    Let noodles sit for 1 minute, then drain. Toss with 1 tablespoon of oil and transfer to bowl with cabbage. Mix together.
  7. To the pork, add the pale scallion bits, ginger, and red pepper flakes. Toss for a minute or so, until scallions start to soften.
  8. Add noodles and cabbage, mirin, and soy sauce to skillet. Mix until noodles are well-coated with sauce.
  9. Remove from heat and toss in green scallion bits and sesame seeds (if desired).

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.

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