1Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and cook until tender, about 4 minutes longer. Remove from heat and set aside.
2Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and cook until tender, about 4 minutes longer. Remove from heat and set aside.
3Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and cook until tender, about 4 minutes longer. Remove from heat and set aside.
4Place udon in a large heatproof bowl and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
5Place udon in a large heatproof bowl and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
6Place udon in a large heatproof bowl and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
7Heat remaining 1 Tbsp. vegetable oil in the skillet over medium-high and add pork, breaking it up and spreading it across the pan. Cook undisturbed until browned, about 3 minutes. Break up meat into small bits and cook until no more pink, about 1 minute. Add chopped scallions, ginger, and red pepper. Cook until scallions are softened, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving
8Heat remaining 1 Tbsp. vegetable oil in the skillet over medium-high and add pork, breaking it up and spreading it across the pan. Cook undisturbed until browned, about 3 minutes. Break up meat into small bits and cook until no more pink, about 1 minute. Add chopped scallions, ginger, and red pepper. Cook until scallions are softened, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving
9Heat remaining 1 Tbsp. vegetable oil in the skillet over medium-high and add pork, breaking it up and spreading it across the pan. Cook undisturbed until browned, about 3 minutes. Break up meat into small bits and cook until no more pink, about 1 minute. Add chopped scallions, ginger, and red pepper. Cook until scallions are softened, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving
Ingredients
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
4 cups very coarsely chopped green cabbage (from about ¼ medium head)