Make this takeout-inspired noodle dish at home.
- tablespoon vegetable oil, divided
- 4 cups coarsely chopped green cabbage
- 14 ounces udon noodles
- 2 teaspoons toasted sesame oil
- 8 ounces ground pork
- 5 scallions; white and light green chopped; dark green parts thinly sliced
- teaspoon finely grated ginger; about a 1 inch knob
- 1 teaspoon crushed red pepper flakes
- 1/3 cup mirin (substitute rice vinegar if needed)
- 1/3 cup soy sauce
- 1 tablespoon toasted sesame seeds
- Over medium-high heat, add 1 tbsp vegetable oil to a skillet.
- Add cabbage and cook, tossing often, for about four minutes or until edges are browned.
- Reduce heat and cook an additional four minutes, until all cabbage is tender. Remove from heat.
- Place udon noodles in a large bowl or pot and cover with boiling water. Let sit for 1 minute, stirring to break up noodles, then strain in a colander. Transfer to the large bowl and toss with sesame oil.
- Heat remaining 1 tbsp vegetable oil in a skillet over medium-high heat. Add ground pork, breaking it up into smaller pieces. Let cook 3 minutes undisturbed.
- Continue to cook 1 minute while breaking pork into smaller pieces, making sure there are no pink pieces left.
- Add chopped scallions, ginger and red pepper flakes. Continue to cook, tossing often and until scallions are browned, about 1 minute.
- Add udon noodles, mirin, and soy sauce to pork mixture. Stir often, until noodles are coated. Scrape up any bits from the bottom of the pan.
- Remove from heat and add toasted sesame seeds and sliced scallions.