1 tablespoon sesame oil, divided
1 tablespoon sesame seeds
2 tablespoons tamari
2 tablespoons mirin
2 tablespoons hot chili sauce, gochujang or Sriracha
1 tablespoon chopped
1 tablespoon vegetable oil
1 pound pork tenderloin, thinly sliced
2 cups chopped cabbage
1 red pepper, thinly sliced
4 medium scallions, sliced lengthwise into thin strips
8 ounces udon noodles, cooked according to package directions
In a small bowl, mix together 1 tablespoon of the sesame oil, sesame seeds, tamari, mirin, chili sauce and ginger. Add the sliced pork, and stir thoroughly. Heat the vegetable oil in a large frying pan or wok over high heat. Add the pork and sauce mixture, and fry for 3-4 minutes, turning, until the pork is browned on the outside but still pink in the middle. Add the cabbage and red peppers and cook for 4-5 minutes more, until the vegetables have softened and the pork is cooked through. Stir in the scallions and cooked noodles and turn to coat with sauce. When the mixture is hot and the noodles are covered with sauce, serve immediately.
Tips: Looking for flavor without the heat? Simply use half or none of the chili sauce in the mixture, and offer a dish of hot sauce on the side so your guests can add spice to their liking.