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Stir Fried Udon Noodles

Course: Main Dish
Servings: 6 Servings

Ingredients

  • 2 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 inch piece ginger minced or grated
  • 5 garlic cloves grated on a microplane, very finely minced and crushed with a knife, or pressed
  • 1/4 cup chicken stock
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • 2 tsp of canola oil or other high smoke point oil
  • 1 lb ground pork
  • 1/2 tsp salt
  • 4 eggs
  • 8 inch scallions white and light green parts cut into 1pieces
  • 3 + 1/5 cups cored and large chopped (1-2” pieces) savoy cabbage about half a small head
  • 1 + 1/2 cups large chopped (1-2” pieces) kimchi
  • 1 batch cooked + rinsed fresh udon noodles see recipe below
  • toasted sesame seeds for serving

Instructions

  • In a small bowl, combine the cornstarch and water and stir until dissolved. Whisk in the sesame oil, ginger, garlic, chicken stock, mirin, and soy sauce and set aside.
  • Heat a large cast iron pan (at least 12” diameter) over medium-high heat. Add the canola oil and the pork, and season with the salt. Break up and allow to brown undisturbed 3-4 mins at a time, continuing to break up as the meat browns. When well browned and cooked throughout, transfer to a plate or bowl.
  • Fry the eggs in the cast iron pan to desired doneness, and transfer to a plate.
  • Add the scallions, cabbage, and kimchi to the pan, and cook while stirring until bright green, slightly wilted, and crisp-tender, about 3-4 minutes.
  • Add the sauce and the noodles to the pan and toss to coat with tongs. Cook while tossing, until the noodles are heated through.
  • Serve immediately, topped with the pork, fried eggs, and toasted sesame seeds.