STIR-FRIED UDON NOODLES WITH PORK AND SCALLIONS RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: 4 servings
|2 tablespoons vegetable oil, divided|
|4 cups very coarsely chopped green cabbage (from about ¼ medium head)|
|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 (from a 1-inch knob)|
|1 teaspoon crushed red pepper flakes|
|⅓ cup mirin|
|⅓ cup soy sauce|
|1 tablespoon toasted sesame seeds, plus more for serving|
- Heat 1 Tbsp. 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.
- Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
- Heat remaining 1 Tbsp. 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. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. 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 mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.
How to cook udon noodles in stir fry?
Add the Udon noodles then add the oyster sauce, light soy sauce, dark soy sauce, sugar, salt, mirin and sesame oil. Mix all the ingredients and sauces well and stir fry for 1-2 minutes and then add the cut spring onions. Stir till the sauces are absorbed in the noodle. Delicious Stir Fry Udon is ready! Serve immediately!
What is udon noodles sauce made of?
It is made from dark soy sauce, mirin, sugar, sesame oil, oyster sauce, sugar, and rice wine vinegar. This slightly sweet sauce is not only limited for stir fried udon noodles, but also with other Asian noodles such as ramen noodles, lo mein noodles. rice noodles. and others.
Do udon noodles need to be refrigerated?
These are typically found in the refrigerated or frozen section of your Asian grocery store. If you have freshly made or dried udon noodles, cook them according to the packet directions but subtract 1 minute since you’ll be cooking them more in the stir fry.
How to cook yaki udon?
Heat oil and sesame oil in a wok or a large frying pan over medium high heat. If making Pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through (less than a minute if very thin, about 1-2 minutes if thicker).