Serves 4
20 min
Stir-Fried Udon With Pork and Scallions
Recipe GLPR37a80e1e326f3f
A vibrant stir-fried noodle dish featuring chewy udon noodles tossed with ground pork, caramelized cabbage, and bright scallions in a savory-sweet mirin and soy sauce glaze. Finished with sesame seeds and fresh ginger for a bold, satisfying meal.
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Ingredients
2 tablespoons vegetable oil, divided
4 cups very coarsely chopped green cabbage
2 7-ounce packages instant udon noodles, flavor packets discarded
2 teaspoons toasted sesame oil
8 ounces ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
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
Directions
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the cabbage and toss frequently until the edges begin to brown, approximately 4 minutes. Reduce heat to low and continue cooking, stirring often, until the thickest parts of the cabbage leaves are tender, about 4 minutes more. Remove from heat and set the skillet aside.
Place the udon noodles in a large heatproof bowl and pour 6 cups of boiling water over them. Let sit for 1 minute while stirring to separate the noodles, then drain thoroughly in a colander. Return the drained noodles to the bowl and toss with the toasted sesame oil. Add the cooked cabbage to the noodles and mix gently. Wipe the skillet clean and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the ground pork, breaking it up and spreading it evenly across the pan with a spatula. Let the pork cook undisturbed until the bottom is well browned, about 3 minutes. Then break the pork into small pieces and cook while tossing until no pink remains, about 1 minute longer. Add the chopped white and pale-green scallion parts, ginger, and red pepper flakes. Continue to cook, tossing frequently, until the scallions soften and the bottom of the pan develops a light brown fond, about 1 minute.
Add the noodle and cabbage mixture to the skillet along with the mirin and soy sauce. Toss constantly, scraping the bottom of the pan to dissolve any browned bits and evenly coat everything in sauce, about 45 seconds. Remove from heat and fold in 1 tablespoon of the sesame seeds and the dark-green scallion slices. Transfer to a serving bowl or plates and top with additional sesame seeds before serving.
