5green onions, white and green parts thinly sliced
⅓cupsoy sauce
⅓cup seasoned rice vinegar
2tablespoonssesame oil
1tablespoonsesame seeds
Instructions
Place the udon in a large bowl and cover them with enough boiling water to thaw frozen udon or warm fresh udon. Drain the noodles and set aside.
Add the pork to a large skillet and bring to medium-high heat. Season with red pepper flakes and kosher salt. Use a spatula to break the pork into large chunks and cook undisturbed until the pork is sizzling and browning on the bottom, about 4-5 minutes. Stir the ginger into the pork and cook for another 4 minutes or until the sausage is well browned. Transfer the pork to a bowl with a slotted spoon to reserve the rendered fat in the skillet.
Add the cabbage and mushrooms with half of the green onion to the same skillet on medium-high. Cook until the cabbage caramelizes and softens with the mushrooms, about 3-4 minutes. Stir in the noodles and toss with the pork. Whisk the soy sauce, rice vinegar, and sesame oil in a small bowl or jar and pour over the noodles. Toss to coat well and cook for 1-2 more minutes for the saucy flavors to absorb into the noodles and pork. Sprinkle with the rest of the green onion and the toasted sesame seeds and enjoy.
Notes
If using regular rice vinegar instead of seasoned rice vinegar, add 2 teaspoons sugar to the sauce mixture.