Stir-Fried Udon with Napa Cabbage, Carrots, Shiitake, and Ground Pork
A quick and flavorful stir-fried udon packed with tender napa cabbage, sweet carrots, umami-rich shiitake mushrooms, and savory ground pork. A hearty one-pan meal perfect for busy nights!
Servings 3 people
Ingredients
- 3 packs frozen udon noodles
- 1/2 lb ground pork
- 9 oz napa cabbage thinly sliced or shredded
- 4 oz carrot julienned
- 4 oz shiitake mushroom remove stems and thinly slice
- 4 stalks scallion sliced into 2-inch “sticks”, separate white parts from the green
- 4 cloves garlic minced
- 1/4 cup homemade stir-fry sauce see recipe OR 3 Tbsp oyster sauce and 1 tsp sesame oil
- Oil
Ground pork marinade:
- 1/8 tsp baking soda
- 1 tsp soy sauce
- 1 Tbsp water
Instructions
- Combine the ground pork with the marinade and marinate for 15 minutes. Meanwhile, bring a large kettle or pot of water to boil then turn off the heat. Combine the boiling water with the frozen udon. Loosen up the noodles with tongs. Drain and set aside. Prepare the stir-fry sauce.
- Heat 1 Tbsp oil in a wok over high heat. Add the marinated pork and spread into an even layer. Let it brown on one side for 1-2 minutes. Then, toss and break up the ground pork.
- Add the minced garlic, shiitake, white parts of the scallion, carrots, and the napa cabbage to the wok. Stir-fry for 1-2 minutes.
- Add in the drained udon and the stir-fry sauce. Toss everything together with large tongs or two spatulas until well combined and the sauce has thickened (takes about 1-2 minutes). Turn off the heat.
- Add in the green parts of the scallion and toss to combine. Serve hot!
Notes
- If your range stove doesn’t get super hot, cook the noodles in 2 separate batches. Follow steps 2 and 3, then remove half of the stir-fried ingredients and set aside. Divide the noodles and sauce and cook half a batch first. Serve. Repeat for the remaining half.
- If you like vegetables to be crisp, add the veggies together with the noodles instead of before.