Fresh Udon Noodles with Ground Pork and Napa Cabbage
The genius of this dish lies in its apparent simplicity, behind which lies a magically delectable combination of fresh udon noodles, shredded napa cabbage and seasoned ground pork. An umami-rich sauce of mirin, sesame and soy coats it all beautifully. Garnished with sesame seeds, this refined recipe is nourishing, delicious and comes together in a mere 20 minutes!
Ingredients:
1 lb ground pork
1-2 tablespoons grated ginger
2 green onions
1 cup shredded napa cabbage
1/8-1/4 cup soy sauce
3 tablespoons mirin
225g fresh udon noodles
3 cups packed baby spinach
Sesame seeds, for garnish
Instructions:
Bring a medium pot of salted water to a boil. Peel and mince/grate the ginger. Cut off and discard the root end of the green onions; thinly slice, separating the white bottoms and green tops.
In a large high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and cook, stirring frequently, 3 to 4 minutes, until the edges begin to brown. Add the spinach and reduce the heat to low. Cook, stirring frequently, 2 to 3 minutes, until tender. Transfer to a bowl and reserve the pan.
While the cabbage cooks, add the noodles to the pot of boiling water. Cook, 6 to 8 minutes, until just al dante (slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
In the reserved pan, heat a drizzle of oil on medium-high. Add the white bottoms of the green onions, and the pork; season with salt and pepper. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through.
Add the ginger, cooked udon, spinach and cabbage, sesame oil, mirin and soy sauce to the pork. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, until the noodles are coated in the sauce. Divide the finished noodles, pork and vegetables between your plates. Garnish with the green tops of the onions, and sesame seeds.