15 Minute Pork Yaki Udon

My mom used to cook me stir-fried udon noodles when I was a kid. The chew of the udon is one of my favorites, and I love how they are a good vessel for sauces or soups. Here’s a Pork Yaki Udon that literally takes 15 minutes to make (and about few minutes of chopping/prep). Perfect for a weeknight!

Ingredients:

• 1 pound of pre-cooked udon noodles (sometimes you’ll find 7 ounce packages, so get 2 of those)

• 3 teaspoons sesame oil

• 3 tbsp extra-virgin olive oil

• 1/2 cup of white onion, chopped

• 4 green onions, chopped (separate the white and green part)

• 8 garlic cloves, finely chopped

• 1 tablespoon sesame seeds, plus extra for garnish

• 1 pound ground pork

• 1/2 cup soy sauce

• 1 teaspoon red chili flakes

Steps:

1. Bring a pot of unsalted water to boil. Drop the udon into the water, but do not force the noodles apart as they will break. After 10 seconds in the water, start lightly shimmying the noodles apart.

2. After a couple of minutes, drain the udon, place into a bowl, and toss them with sesame oil. Set aside.

3. In a large non-stick pan, skillet, or wok, heat up the EVOO over medium-high heat. Throw in the white onion and the white part of the green onions, and sauté until softened. Push onions to the side and make a well in the middle.

4. Turn heat up to high. Place ground pork in the well and spread out to maximize surface area on pan. Don’t touch! You want to get a good crust forming on the bottom. When it’s browned, flip the pork to cook the other side and start breaking it into smaller pieces. Add the garlic and sauté with the pork.

5. Add the udon (and the sesame oil it’s marinading in), soy sauce, and red chili flakes. Continue to toss until the noodles are coated and all the ingredients are well mixed.

6. Plate the noodles, and top with additional sesame seeds and the green parts of the green onion.

7. Eat and rub your tummy to express deliciousness.