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
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
