- 2 tablespoons vegetable oil, divided
- 5 cups shredded cabbage (see Notes)
- 1 cup (firmly packed) julienned carrots
- 2 (7 ounce) packages instant udon noodles, flavor packets discarded
- 2 teaspoons sesame oil
- 8 ounces ground pork or ground turkey (I use turkey)
- 5 scallions, chopped, plus more for serving
- 2 teaspoons finely grated fresh ginger (I use a microplane)
- ⅓ cup mirin
- ⅓ cup soy sauce
- 1 teaspoon sriracha
- 1 tablespoon toasted sesame seeds, plus more for serving (optional)
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add cabbage and carrots. Toss the mixture with tongs until cabbage just begins to wilt then let the mixture sit for 20-30 seconds to let the cabbage brown slightly. Repeat tossing and letting the mixture sit until cabbage is crisp-tender and slightly charred in spots, about 4 minutes. Remove from heat and set aside.
- Place udon noodles in a large heatproof bowl or pot and cover with 6 cups boiling water. Let sit 1 minute, stirring with tongs or chopsticks to gently break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage mixture to bowl with noodles. Wipe out skillet.
- Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add ground pork or turkey, breaking meat up into large chunks. Cook meat, undisturbed, until underside is brown, about 3 minutes. When meat is browned, break it up into small bits. Continue cooking meat, tossing occasionally, until there’s no more pink, about 1 minute. Add scallions and ginger. Continue cooking meat mixture, tossing often, until scallions are softened, about 1 minute. Drain meat and return to skillet.
- In a small bowl, stir together mirin, soy sauce, and sriracha.
- Heat skillet over medium-high heat. Add udon mixture and mirin mixture to the meat mixture. Cook, tossing constantly and scraping up any browned bits from bottom of pan, until noodles are coated in sauce, about 45 seconds. Remove from heat and fold in sesame seeds. Top with more sesame seeds and chopped scallions before serving.
To make the prep work super easy, I use bagged coleslaw mix for the shredded cabbage.
Recipe adapted from Bon Appétit.