Wheat Free Yaki Udon with Pork and Cabbage

Total time30 min

Prep time15 min

Cook time15 min

5.0

(3)

Wheat Free Yaki Udon with Pork and Cabbage

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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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