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Post by wallycat on Jul 28, 2020 18:39:51 GMT -5
The reviews are mostly amazing. I made it because we had leftover pork tenderloin, so I simply diced it and tossed it into the cabbage (with the ginger and pepper flakes, which I used sambal oelek in place of dry flakes). I had no scallions so I used 1/4 of a medium red onion. I didn't want to dig for my ginger in the freezer so used powdered ginger and ginger juice. I cut the mirin and soy to 1/4 cup each. You could easily cut the soy a bit more (4 tbs = 1/4 cup so you could use 3 tbs). I also purchased authentic Mirin (no sugar, actually fermented to make it taste sweet).
The reviews offer a lot of other people's tweaks. This is a definite repeater. I could see this over rice or quinoa or zoodles.
The directions go on and on and I did it in less than 10 minutes...so I will post the ingredients and if it piques your curiosity, feel free to go to the site.
Ingredients
2 tablespoons vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-ounce packages instant udon noodles, flavor packets discarded
2 teaspoons toasted sesame oil
8 ounces ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 teaspoons finely grated fresh ginger (from a 1-inch knob)
1 teaspoon crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tablespoon toasted sesame seeds, plus more for serving
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eac72
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Post by eac72 on Aug 3, 2020 13:01:41 GMT -5
I've been making this every couple weeks with whatever veggies/ meat that I have leftover and some chopped cabbage/ carrot mix that I have in the freezer. I agree on the using less soy/mirin and I swap out the sesame (allergies) for olive oil. It's also nice with a bit of scrambled egg in it (kind of like fried rice?). My 11 year old says it really is better than take out.
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mcgee
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Post by mcgee on Aug 10, 2020 11:17:28 GMT -5
I made this last night using tofu and a package of ramen noodles. I cut the Mirin and soy per your recommendation and we loved it. Thanks for posting.
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Post by wallycat on Aug 28, 2020 16:47:04 GMT -5
I am making this again and using crab meat. DH had 2 crab in his pot, but one escaped. I steamed and picked all the meat and will add it in last minute. Can't wait. The smell of cooked crab is incredible. SO happy he is around and able to do this.......a side bonus is the crab!!
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traildoggie
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Post by traildoggie on Aug 28, 2020 17:47:10 GMT -5
this sure sounds flexible and has great reviews. on the menu for next week. I will google but instant udon noodles? I've never seen those . I seldom use ramen because they're fried. is the Udon similar? is this in the refrigerator case with tofu?
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Post by wallycat on Aug 28, 2020 18:48:57 GMT -5
I ordered mine on Amazon because I live in hicksville. These are shelf-stable and are not fried. I think they are amongst the ramen area in a well stocked market. Frankly, unless you are a noodle purist, you could use cooked linguine or bucatini..the noodle is just a vehicle to absorb the sauce and carry the other ingredients. Today, I used only 3 tbs of mirin and 3 of soy sauce and it was perfectly sauced. This is how they look (I ordered a case at the height of the pandemic and I know they are cheaper at local stores, but our area just doesn't offer them): www.amazon.com/Myojo-Jumbo-Noodles-19-89-Ounce/dp/B00K3IY7KI/ref=sr_1_5?dchild=1&keywords=udon+noodles&qid=1598658471&sr=8-5 |
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Post by emma on Aug 28, 2020 20:23:03 GMT -5
Wally, I am SO glad you posted this recipe! I have even "slurped" it for breakfast. I used Ramen noodles and substituted rice vinegar + 2 teaspoons sugar for the Mirin the first time I made it, and that works for me. It stores well, so I make the full recipe for myself. (I've often thought this recipe is a candidate for the cabbage thread, too).
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traildoggie
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Post by traildoggie on Aug 28, 2020 23:16:04 GMT -5
I saw those noodles on amazon. shopping tomorrow so will take a look. too much bad fat in fried ramen. glad these aren't fried. maybe I'll luck out and find some but if I don't, I'll get some linguine and see if I like the sauce before I order special noodles. Thanks wallycat and emma. DH can't have soy so I sub the coconut aminos. tastes very similar.
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Post by PattiA on Aug 29, 2020 8:19:31 GMT -5
Thanks for sharing this. Im putting it on the menu for next week. I will try it with a mix of Asian noodles and spiralized veggies, either zucchini or sweet potato.
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Cher
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Post by Cher on Sept 18, 2020 11:33:41 GMT -5
This in on the menu for this weekend.
It sounds delicious~!
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