Stir-Fried Udon with Five-Spice Pork, Braised Napa Cabbage and Creamy Sesame-Lime Sauce

Instructions

1. 1

   1. In a bowl, mix the pork with 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) sesame oil, the five-spice powder, half of the garlic, half of the ginger, and a pinch of black pepper. Marinate for 15 minutes in the refrigerator at 39 °F / 4 °C.

2. 2

   2. Meanwhile, make the creamy sauce by whisking together the tahini, lime juice, honey, 2 tablespoons (30 ml) soy sauce, 1 teaspoon (5 ml) sesame oil, and 2 to 4 tablespoons (30 to 60 ml) of the broth or water until smooth and pourable. Set aside.

3. 3

   3. Heat a wok or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon (15 ml) vegetable oil. Add the marinated pork and stir-fry for 4 to 5 minutes until browned and fully cooked, reaching a safe internal temperature of 145 °F / 63 °C with a 3-minute rest. Remove and set aside.

4. 4

   4. In the same pan, add the remaining 1 tablespoon (15 ml) vegetable oil. Add the white parts of the scallions, red onion, carrot, the rest of the garlic, and the rest of the ginger. Stir-fry for 2 minutes until fragrant.

5. 5

   5. Add the napa cabbage, 1 tablespoon (15 ml) rice vinegar, the remaining broth or water, and a pinch of salt. Cook over medium heat for 3 to 4 minutes, stirring, until the cabbage is tender but still juicy.

6. 6

   6. Add the udon noodles and 1 tablespoon (15 ml) soy sauce. Toss and stir-fry for 2 minutes so the noodles heat through and absorb the flavors.

7. 7

   7. Return the pork to the pan along with half of the creamy sesame-lime sauce. Toss for 1 more minute to lightly glaze the noodles and meat. If you want some heat, add the red pepper flakes now.

8. 8

   8. Serve the noodles hot topped with the green parts of the scallions, sesame seeds, and the remaining sauce on the side or drizzled over each portion. Adjust with more black pepper if desired.

9. 9

   9. If you need to keep the dish warm before serving, place it covered for up to 10 minutes in an oven at 200 °F / 95 °C without letting the sauce boil.