Unbelievably Easy Noodle Recipe (Under 15 Minutes!)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

udon noodles

🥗Healthier: whole wheat udon

💰Cheaper: spaghetti

Whole wheat udon adds fiber, while spaghetti is a more accessible alternative.

In a small bowl, mix together 2 tbsp dark brown sugar, 1 tbsp mirin, 1 tbsp rice wine vinegar, 2 tbsp dark soy sauce, 2 tbsp chicken stock, and 2 tbsp oyster sauce.

Slice one large shallot down the center and thinly slice.

Thinly slice three garlic cloves.

Slice two green onions halfway down the middle and then at a 45° angle; set aside some for garnish.

Slice trumpet mushrooms in half (or substitute with shiitake or baby Bella).

Wash and slice two heads of baby bok choy at a 45° angle.

In a large bowl, combine sliced bok choy and half a head of thinly sliced cabbage.

Season 1/2 pound of ground pork with kosher salt, mushroom powder, and crushed black pepper; mix well.

Cook 1 pound of udon noodles according to package instructions in lightly salted water; drain.

In a wok over medium-high heat, add peanut oil and the ground pork; smash down until thin and cook until browned.

Remove the pork and excess fat/oil from the wok.

Add sliced shallots and mushrooms to the wok; stir for a minute and season with kosher salt.

Add sliced garlic and cook for about a minute.

Add sliced baby bok choy and cabbage to the wok with a pinch of kosher salt; cook for about a minute.

Return the cooked ground pork, udon noodles, and sauce to the wok; stir aggressively for about a minute until the sauce absorbs into the noodles.

Season with kosher salt, MSG, and fresh black pepper; stir well for plating.

Scoop the noodles into a bowl, top with green onions, and drizzle with chili crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens