To watch the step by step video click here
Servings: 3 - 4
1 tablespoon vegetable oil
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 – 7-ounce packages fresh udon noodles
2 teaspoons toasted sesame oil
2 links Big Fork Bacon Sausage (take your pick of flavors between Hickory & Applewood, Cracked Black Pepper, Chicken & Bacon, Spicy 3 – Pepper, or Portabella), chopped
5 scallions, white and pale-green parts coarsely chopped and separated from the dark-green parts thinly sliced for garnish
2 teaspoons finely grated fresh ginger (from a 1-inch knob)
1 teaspoon minced fresh garlic (around 2 cloves)
1 teaspoon crushed red pepper flakes (optional, if you want it spicy)
⅓ cup mirin
⅓ cup soy sauce
sesame seeds, as needed for a garnish
- Heat the vegetable oil in a large skillet over medium-high. Add the cabbage and cook, stirring often, until the cabbage begins to brown, around 5 minutes. Reduce the heat to low and continue to cook, stirring often, until the cabbage leaves are tender, about 5 minutes longer. Remove from heat and set skillet aside.
- Place udon in large pot of boiling water and let sit for 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to pot and toss with sesame oil. Add the cooked cabbage to the noodles and toss together.
- Wipe out skillet and heat the pan on medium-high and add the sausage. Cook the sausage, stirring occasionally, until most of the sausage is browned, about 5 minutes.
- Add chopped scallions (the pale parts), ginger, garlic, and red pepper. Continue to cook over medium high heat, stirring often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.
- Add udon noodle/cabbage mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 1 minute. Remove from heat and serve. Garnish with dark green onion slices and sesame seeds.