To me, there is nothing better than an Asian fusion dish, especially with two of my favorites: Japanese udon noodles and Chinese cabbage aka bok choy. Instead of ordering takeout, try this delicious recipe and I promise you will not regret it. This recipe was inspired by bon appetit.
Stir-Fried Pork Udon
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tbsp vegetable oil, divided
3 small heads of bok choy, cut finely and separated into leaves and stem
14-ounces of instant udon noodles
2 tsp toasted sesame oil
8 ounces ground pork
5 scallions, white parts coarsely chopped, dark-green parts sliced
2 tsp grated ginger
1 tsp crushed red pepper flakes
1/3 cup mirin
1/3 cup soy sauce
How to Make It
- Heat 1 tbsp oil in a large skillet over medium. Add bok choy stems and cook until browned. Reduce heat and add leaves until wilted. Set aside.
- Cover udon with 6 cups of boiling water. Let sit for 1 minute, stirring to break noodles apart, then drain. Transfer to bowl and toss with sesame oil. Add bok choy to bowl. Set aside.
- Heat remaining 1 tbsp of oil in same skillet over medium-high. Add pork, break it up, and cook until browned. Add white parts of scallions, ginger, and red pepper. Cook until scallions are softened, about 1 minute.
- Add udon mixture, mirin, and soy sauce and cook, until noodles are coated in sauce. Remove from heat and top with dark-green parts of scallions.