Miso Pork Udon Noodles with Asian Pear

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat content while still providing protein.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter, while soy sauce can add umami.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, while spaghetti is a budget-friendly noodle.

Place the pear and the lemon juice in a bowl and cover with cold water. Chill until ready to serve.

Place a large wok over medium-high heat. Add the pork and saute until browned. Add the onion and cabbage and saute until just translucent. Stir in the sake, soy sauce, and mirin. Bring the mixture to a lively simmer and cover. Let cook for 10 minutes or until the cabbage is very tender.

While the pork mixture is simmering, bring a large pot of water to a boil. Add the udon noodles and cook for a minute before draining and rinsing in cold water. Set them aside.

If you plan on topping your noodles with fried eggs, heat a small amount of olive oil in a non-stick skillet until shimmering. Crack the eggs into the skillet and season with salt. Cover and cook until the whites on the surface are just set but the yolk is still runny. Take the eggs off of the heat and set them aside.

Remove the pork, onion, and cabbage from the wok using a slotted spoon. Whisk the miso into the remaining braising liquid. Add the noodles and toss to coat. Return the pork, cabbage, and onions to the wok and toss to disperse.

Divide the noodles across four bowls and top each with a fried egg, some Asian pear patted dry, daikon microgreens, and a sprinkling of shichimi togarashi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens