BHA & BHT Free Yaki Udon with Pork and Cabbage
Total time30 min
Prep time15 min
Cook time15 min
5.0(3)
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Learn more →Ingredients
4 servings
- 2 packages (14 oz each) fresh or frozen udon noodles
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 lb ground pork
- 4 cups green cabbage, thinly sliced (about ¼ of a medium head)
- 1 medium carrot, peeled and julienned
- 4 scallions, cut into 1-inch pieces, white and green parts separated
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp white pepper
For the sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
For serving
- ¼ cup bonito flakes (katsuobushi) (optional)
- 2 tbsp pickled ginger (optional)
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, oyster sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
- 2
If using frozen udon noodles, place them in a colander and run warm water over them for 1–2 minutes, separating the strands gently, until loosened. If using fresh udon, separate the strands by hand. Set aside.
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