Udon Noodles With Ginger Pork
October 18, 2017
"Very nice, tasty recipe that is easy to put together and not too expensive to make. It is from the Bon Appetit internet web site by Claire Saffitz. Some changes by me. If you like separate the noodles be soaking them in 6 cups of boiling water for 1 minute. You may omit the Mirin and slightly increase the Soy. The recipe serving sizes are for hearty appetites You may make this Vegetarian by omitting the pork"
- Serving Size: 1 (256.8 g)
- Calories 558.8
- Total Fat - 33.4 g
- Saturated Fat - 10.9 g
- Cholesterol - 107.4 mg
- Sodium - 1400.4 mg
- Total Carbohydrate - 43.2 g
- Dietary Fiber - 4.4 g
- Sugars - 4.5 g
- Protein - 21.8 g
- Calcium - 82.8 mg
- Iron - 4 mg
- Vitamin C - 33.6 mg
- Thiamin - 0.7 mg
Heat 1 tbsp oil in a large wok or pan medium/high heat.
Add cabbage and cook tossing until edges are browned approx 4 minutes.
Reduce heat to low continue cooking for approx 4 more minutes or until the cabbage is cooked.
Remove cabbage from heat.
Separate the Udon noodles and toss with the sesame oil.
Combine with the cooked cabbage.
Wipe your wok/pan.
Add pork break up so no lumps and cook undisturbed allowing the bottom to get nicely browned, about 3 minutes.
When it is nicely browned on the bottom toss and make sure there are no lumps, cook until there is no pink left, about 2 minutes.
Add green onions, Chile flakes & ginger.
Toss and cook for about 1 minute.
Add noodle mixture, mirin & soy sauce toss to mix well, scrape the bottom to get any brown bits.
Heat through 2 minutes.
Sprinkle in 1 tbsp sesame seeds.
Serve sprinkling a few sesame seeds On top of each serving.
Tips & Variations
- Large Wok or pan