Stir-Fried Udon with Ground Pork

Stir-fried udon noodles with ground pork, green cabbage, fresh ginger, and scallions is quick and easy to make. If you can’t find udon, I found linguine noodles worked as well. Cook the noodles, whichever you use, according the instructions on the package. Make sure when you’re tossing all the ingredients to scrap the bottom of the pan for all the crispy brown pork bits.

Stir-Fried Udon with Ground Pork and Cabbage

Ingredients

  • 2 tablespoons vegetable oil divided
  • 5-6 cups green cabbage, coarsely chopped from about half a medium head
  • 16 ounces udon noodles
  • 2 teaspoons toasted sesame oil
  • 8 ounces ground pork
  • 5 scallions white and pale-green parts coarsely chopped, dark-green parts thinly sliced
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon crushed red pepper flakes
  • cup mirin
  • cup soy sauce
  • 1 tablespoon toasted sesame seeds plus more for serving

Instructions

  1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

  2. Cook udon noodles according to the instructions on the package.

  3. Heat remaining vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce. Remove from heat and fold in half the sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.