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Pork and Mushroom Udon Stir-Fry with Sesame Slaw
Asian

Pork and Mushroom Udon Stir-Fry with Sesame Slaw

Ground pork and mushrooms browned in a sweet-savory soy glaze, tossed with udon noodles. A crisp sesame-ginger cabbage slaw on the side. On the table in 15 minutes flat.

Total
15 min
Prep
5 min
Cook
10 min
Serves
4
  • quick
  • dairy-free

Ingredients

For 4 servings

  • ground pork16 oz
  • udon noodles10 oz
  • button mushrooms10 oz
  • white cabbage10 oz
  • fresh ginger4 tsp
  • scallion2 piece
  • toasted sesame oil4 tsp
  • sesame seeds4 tsp
  • soy sauce4 tbsp
  • hoisin sauce4 tbsp
  • rice vinegar4 tsp
  • brown sugar4 tsp
  • chicken broth16 tbsp
  • vegetable oil2 tbsp
  • salt1 tsp
  • red pepper flakes1 tsp

You'll need

skillet · pot · bowl

Method

  1. Bring heavily salted water to a boil.

    5 min · boil

  2. Grate the ginger and cut the cabbage into thin ribbons.

    4 min · prep

  3. Toss the cabbage with the ginger and half the salt.

    2 min · prep

  4. Cook the udon until just tender, then drain and rinse cold.

    6 min · boil

  5. Slice the mushrooms and brown them with the pork and salt.

    5 min · saute

  6. Slice the green onions into the cabbage with sesame oil and seeds.

    3 min · prep

  7. Add broth, soy, hoisin, vinegar and brown sugar to the pork.

    2 min · saute

  8. Toss the noodles through until the sauce clings to every strand.

    2 min · saute

  9. Serve with the sesame slaw and a light hand of chili flakes.

    2 min · rest

Serving suggestion

A cold beer or iced tea is all this needs. For an extra vegetable, a few cucumber slices alongside the slaw work great.

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