Noodles with Japanese 7 Spice
- 2 tablespoons vegetable oil, divided
- 4 cups very coarsely chopped green cabbage (from about ¼ medium head)
- 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded
- 2 teaspoons toasted sesame oil
- 8 ounces ground pork
- 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
- ½ cup sliced mushrooms
- 2 teaspoons finely grated fresh ginger (from a 1-inch knob)
- 1 teaspoon Japanese 7 Spice (aka Shichimi Togarashi)
- ⅓ cup mirin
- ⅓ cup Bluegrass Soy Sauce
- 1 tablespoon toasted sesame seeds, plus more for serving
- 1 – 2 tsp Japanese 7 Spice on table
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
- Place noodles in a large heatproof bowl and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
- Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it. When pork is browned, break up meat into small bits. Cook, tossing until there’s no more pink, about 1 minute. Add chopped onions (the pale parts), mushrooms, ginger, and red Japanese 7 Spice. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.
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