Red Meat Allergy Friendly Yaki Udon with Pork and Cabbage

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  2 packages (14 oz each) fresh or frozen udon noodles
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  Ingredients can vary. These products likely fit a Red Meat Allergy diet.

  Ka Me Noodle Strfry Udon - 14.20 OzHaku Noodle Wht Udon Org - 9.5 OzKa Me Noodle UdonWel-Pac Noodles Udon Japanese - 10 OzKoyo Organic Udon Noodles

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  2 tbsp neutral oil (such as vegetable oil or canola oil), divided
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  Neutral oil:

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  Vegetable oil:

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  Canola oil:
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  1 lb ground pork
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  Chef's tip

  Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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  4 cups green cabbage, thinly sliced (about ¼ of a medium head)
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  1 medium carrot, peeled and julienned
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  4 scallions, cut into 1-inch pieces, white and green parts separated
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  2 cloves garlic, minced
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  1 tsp fresh ginger, grated
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  ¼ tsp white pepper
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For the sauce

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  3 tbsp soy sauce
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  2 tbsp mirin
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  1 tbsp oyster sauce
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  1 tsp sesame oil
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  1 tsp sugar
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For serving

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  ¼ cup bonito flakes (katsuobushi) (optional)
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  2 tbsp pickled ginger (optional)
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  1 tsp toasted sesame seeds (optional)
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