Stir-Fried Udon with Pork

• vegetable/peanut oil
• 1 (12oz.) bag coleslaw mix
• 15 oz. udon noodles
• 2 tsp. toasted sesame oil
• 16 oz. ground pork
• 5 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced
• 1 Tbs. finely grated peeled ginger
• 1 tsp. crushed red pepper flakes
• 1/3 cup mirin
• 1/3 cup soy sauce
• 1 Tbs. toasted sesame seeds*
  (*or everything bagel seasoning, seriously!)
• Sriracha, for serving

Cook udon noodles according to directions (be sure to drain and rinse) and then toss with sesame oil in a large bowl.

In a wok / large fry pan, heat 1 Tbs. peanut oil over medium-high heat. Add coleslaw mix and cook, stirring often, until softened with some caramelization. Add to bowl with noodles and toss.

Add the remaining tablespoon of peanut oil to wok. Add the pork, spreading out into a thin layer and cook without moving until brown (about 2-3 minutes). Stir meat and continue to cook until just no longer pink. Add chopped scallions, ginger, and red pepper flakes and cook, tossing often, until scallions are softened, about 1 minute. Add noodle mixture, mirin, and soy sauce and cook, tossing constantly until noodles are coated in sauce, about 45 seconds. Remove from heat and mix in sliced scallions.

Serve topped with toasted sesame seeds and sriracha.