Cabbage Udon

The ultimate delicious cabbage udon combination. Add tofu and mushrooms, or pork.

Adapted from here

Yields2 ServingsCategory, ,
 2 tbsp Oil
 4 cups Green cabbage, coarsely chopped
 250 g Udon noodles
 2 tsp Sesame oil
 230 g Tofu and mushrooms / ground pork
 5 Spring Onions, coarsely chopped (dark green ends can be used as a garnish)
 2 tsp Finely grated fresh ginger
 1 tsp Crushed red pepper flakes
 ⅓ cup Mirin
 ⅓ cup Soy sauce
1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage about 4 mins, tossing often, until edges are browned.
Reduce the heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.
Remove from heat and set skillet aside.

2

Cook Udon. Transfer noodles back to a bowl and toss with sesame oil. Combine with cabbage and set aside.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, cooking to brown / cook mushrooms and crumble in tofu.

3

Add chopped spring onions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until spring onions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), 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 tbsp Oil
 4 cups Green cabbage, coarsely chopped
 250 g Udon noodles
 2 tsp Sesame oil
 230 g Tofu and mushrooms / ground pork
 5 Spring Onions, coarsely chopped (dark green ends can be used as a garnish)
 2 tsp Finely grated fresh ginger
 1 tsp Crushed red pepper flakes
 ⅓ cup Mirin
 ⅓ cup Soy sauce

Directions

1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage about 4 mins, tossing often, until edges are browned.
Reduce the heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.
Remove from heat and set skillet aside.

2

Cook Udon. Transfer noodles back to a bowl and toss with sesame oil. Combine with cabbage and set aside.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, cooking to brown / cook mushrooms and crumble in tofu.

3

Add chopped spring onions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until spring onions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), 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.

Cabbage Udon
IngredientsDirections

The ultimate delicious cabbage udon combination. Add tofu and mushrooms, or pork.

Yields2 ServingsCategory, ,
 2 tbsp Oil
 4 cups Green cabbage, coarsely chopped
 250 g Udon noodles
 2 tsp Sesame oil
 230 g Tofu and mushrooms / ground pork
 5 Spring Onions, coarsely chopped (dark green ends can be used as a garnish)
 2 tsp Finely grated fresh ginger
 1 tsp Crushed red pepper flakes
 ⅓ cup Mirin
 ⅓ cup Soy sauce
1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook cabbage about 4 mins, tossing often, until edges are browned.
Reduce the heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.
Remove from heat and set skillet aside.

2

Cook Udon. Transfer noodles back to a bowl and toss with sesame oil. Combine with cabbage and set aside.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, cooking to brown / cook mushrooms and crumble in tofu.

3

Add chopped spring onions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until spring onions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), 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.