Better-Than-Takeout Stir-Fried Udon

4-6 servings

Ingredients

2 Tbl avocado oil, divided

4 cups very coarsely green cabbage

2 (7-oz) packages of udon noodles (If using instant udon discard flavor package)

2 tsp toasted sesame oil

8 oz ground pork

1 tsp Casian Fusion Blend

5 scallions, thinly sliced

2 tsp grated ginger

1 tsp red pepper flakes

1/3 cup Seasoned Rice Wine Vinegar

1/3 cup reduced sodium soy sauce

Directions

Heat 1 Tbl of avocado oil in a large skillet over medium high heat. Cook cabbage, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage are tender, about 4 minutes longer. Remove from heat, set aside in a bowl.

In a medium size stock pot, fill with water and bring to a boil add ¼ tsp salt and add the udon noodles and boil for 1 minute, stirring to break up noodles, and drain. Transfer noodles back to bowl and toss with sesame oil. Add reserved cabbage.

In the same skillet of the cabbage, heat remaining 1 Tbl of avocado oil in the skillet over medium high heat and add pork, breaking up meat into smaller pieces and continue to cook. Cook pork undisturbed until brown about 5 minutes. tossing just until meat is cooked through and no longer pink, about 2 more minutes. Add 1 tsp casian fusion blend, chopped scallions, ginger and red pepper flakes and cook, tossing often, until scallions are softened about 1 minute.

Add noodle mixture, seasoned rice wine vinegar, soy sauce and cook, tossing constantly and scraping up browned bits, until noodles are coated in sauce, about 45 seconds. Remove from heat and serve.