Stir-fried udon with pork

If you could have any superpower, which one would you choose?

Flying does seem like a lot of fun, but if I really had to choose just one, I would go for invisibility.

But I would be the most boring invisible person ever.

I wouldn’t be like creeping on people, because that’s just really not my style and I don’t want to see that anyways.

I wouldn’t be solving mysteries, or finding out state secrets or anything like that.

I would really just be experiencing life without any of the awkwardness.

I don’t have to worry about people judging me. I don’t have to worry about doing the wrong thing. I can just go places and experience things and observe the world without any of my social awkwardness causing problems.

What superpower would you go for?

This stir-fry was really tasty, but holy mother of red pepper flakes it ended up SO spicy. I always seem to forget just how spicy red pepper flakes are – they seem so innocuous! – and may have dumped far too much in.

I only had red cabbage instead of green, but I loved how colorful it ended up.

Overall, aside from the spice issues, I’d happily make this one again!

Stir-Fried Udon with Pork

from Bon Appetit

  • 2 tbsp vegetable oil, divided
  • 4 cups coarsely chopped cabbage (from about 1/4 medium head)
  • 2 7-oz packages instant udon noodles, flavor packets discarded
  • 2 tsp toasted sesame oil
  • 8 oz ground pork
  • 5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
  • 2 tsp finely grated fresh ginger (from a 1-inch knob)
  • 1 tsp crushed red pepper flakes
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • 1 tbsp toasted sesame seeds, plus more for serving
Cooking Directions
  1. 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.
  2. 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.
  3. 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. 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.

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3 thoughts on “Stir-fried udon with pork”

  1. Allison -

    I’m so sorry, I can’t help, I’ve never made a matcha cheesecake before! But now you’ve got that in my mind, so maybe I should try that sometime soon.

    I hope your mom has a wonderful 85th birthday and that you’re able to find a tasty matcha cheesecake recipe for her!