Chewy udon noodles soaked in a sweet and sour sesame sauce with your choice of pork or tofu.
Prep Time:10 minutesmins
Cook Time:25 minutesmins
Total Time:35 minutesmins
6
Ingredients
1tbspbrown sugar
1tbsptoasted sesame seeds
1tspgarlic powder
¼tspsalt
¼tspblack pepper
1tbspcanola oil
400gshredded cabbageyou could also use a pre-shredded coleslaw mix
1lbasian greensyu choi or gai lan, roughly chopped, bottom inch of stem removed
1lbground pork or extra firm tofu
2green onionsdivided
400gfresh udon noodles*see note
2tbspfresh grated ginger
⅓cupsoy sauce
⅓cupmirin
2tbspsesame oil
Instructions
Mix together the brown sugar, sesame seeds, garlic powders, salt and pepper then set aside.
Heat the canola oil in a large high-sided frying pan or wok over medium heat.
Add the cabbage and saute for 5-6 minutes or until the edges start to brown.
Turn the heat down to medium low and add the asian greens and half the spice mix. Saute intermittently until the greens wilt, about another 3-4 minutes.
While the greens are cooking, chop the green onions, keeping the white and green parts separate.
Remove the sauteed veggies to a bowl.
In the same frying pan, crumble-fry the ground pork, the other half of the spice mix, and the WHITE parts of the green onions until the pork is no longer pink. If you're using tofu, then crumble fry along with 1 tsp canola oil.
Add the veggies back into the pan along with the noodles, ginger, soy sauce, mirin, and sesame oil.
Cook on low, stirring occasionally, until the noodles have absorbed most of the sauce.
Notes
*If you don't have fresh udon noodles, you'll need to boil and drain your noodles before adding them to the stir fry.