This takeout-inspired udon recipe brings me back to our first night in our home after our big move from Toronto to Niagara, sitting on the living room floor eating Pan-Fried Udon Noodles while drinking Coke Zero straight from the bottle. We didn’t have any furniture or food in the fridge, but these stir fried udon paired with a cold Coke Zero fueled us after a long day of moving. The sweetness of the Coke Zero goes so well with the saltiness of the savoury noodles, it’s truly a recipe for magic!
To a skillet over low heat add the vegetable oil and cabbage. Cook until the cabbage is tender, about 10 minutes. Turn heat to medium and cook until browned at the edges, about 2 minutes. Remove the cabbage from the pan and set aside.
To the same skillet over medium heat add the ground pork, seasoning with salt to taste. Cook until the pork is browned and no pink remains, breaking up the pork into bite size pieces as it cooks. Stir in the scallion whites, garlic, ginger and red pepper flakes. Cook until fragrant, about 2 minutes.
Add back the cabbage followed by the udon noodles. Note: if you are using a dried or fresh noodle, boil the noodles in hot water before adding them to the skillet.
In a small bowl whisk together the soy sauce, rice vinegar, sesame oil and sugar. Pour sauce over the noodles and toss until well coated. Season to taste with salt and remove from heat.
Transfer to a serving bowl. Garnish with sesame seeds and reserved scallion greens.