This post contains some affiliate links. If purchased through said links, I receive a small commission, which helps support The Skinny Pig/bacon content you know and love.
I’m feeling a little under the weather this week, and I have had an INSANE craving for ramen. It also didn’t help that everyone I know has been to Japan in the last month. So maybe this is my subconscious FOMO rearing it’s ugly head.
Still, makes for a great recipe. I don’t make stuff like this very often, so I was even happier when the friends/fam loved it too.
Also would like to point out that I used most of the ingredients from FreshDirect, except for the pork, which is Kurobuta Pork from Snake River Farms. They specialize in Japanese/American meats, order here online and try it out! You won’t be disappointed.
Stir-Fried Pork Udon Noodles
- 2 Tbsp vegetable oil, divided
- 1/4 head of green cabbage, chopped
- 1 (16 oz.) package of udon noodles
- 6 cups boiled water
- 3 tsp sesame oil
- 1 lb (16 oz) ground Kurobuta pork from Snake River Farms
- 1 tsp finely grated (and peeled) fresh ginger
- 5-6 scallions, sliced and divided (use white and pale green parts for cooking, dark green parts for finishing the dish)
- 1/2 tsp crushed red pepper flakes (or more if you like spicy!)
- 1/3 cup Mirin (Japanese rice wine)
- 1/3 cup low sodium soy sauce
- 1 tbsp sesame seeds plus more for garnish
- Heat 1 tbsp. of the vegetable oil on medium-high in a large, deep skillet. Add the cabbage and cook, mixing/tossing often until the edges are browned and they start to wilt a bit (5 mins or so). Reduce heat and continue to cook for another few minutes until tender. Remove from skillet and set aside. Wipe skillet clean.
- In a large bowl, add the udon noodles and cover with the boiling water. My noodles were frozen, so you just have to let them sit like this for a few minutes until they break up, about a minute or two. Drain noodles and add back to bowl. Toss with the sesame oil and add the cooked cabbage.
- Heat the other 1 tbsp of vegetable oil on medium-high heat and add the pork. Break it up with a wooden spoon or spatula and continue to cook until no longer pink, about 4-5 minutes. Continue to break up into small pieces and cook until the smaller bits become browned.
- Add ginger, chopped white and pale green scallions, and red pepper flakes and cook until the scallions are tender, a minute or so.
- Add the noodles and cabbage to the pan along with the mirin and soy sauce. Toss together until all the noodles are coated in the pork/sauce mixture. It will smell heavenly. Add the sesame seeds, more scallions and toss once more before serving.
- Divide into 4 bowls and serve, topped with more sesame seeds and scallions, if you wish! This dish makes GREAT leftovers the next day too.