Vegetarian Yaki Udon with Pork and Cabbage

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Yaki Udon with Pork and Cabbage

Springy udon noodles get tossed in a hot wok with thinly sliced cabbage and julienned carrot, stir-fried just until the vegetables soften but keep their crunch. Garlic, fresh ginger, and scallions build a fragrant base, while a glossy sauce of soy sauce, mirin, sesame oil, and a touch of sugar clings to every strand for that unmistakable savory-sweet depth. A dusting of white pepper adds a little heat in the background, and the noodles come out glossy, chewy, and packed with charred, wok-tossed flavor in every bite. Finish bowls with pickled ginger and a scatter of toasted sesame seeds for extra brightness and crunch. It's a fast, satisfying noodle dinner that comes together in one pan, and it holds up beautifully as a vegetarian weeknight staple.

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Ingredients

4 servings

2 packages (14 oz each) fresh or frozen udon noodles
Ka Me Noodle Strfry Udon - 14.20 Oz Haku Noodle Wht Udon Org - 9.5 Oz Ka Me Noodle Udon Wel-Pac Noodles Udon Japanese - 10 Oz Koyo Organic Udon Noodles
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2 tbsp neutral oil (such as vegetable oil or canola oil), divided
1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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