Pan-fried Udon with Pork and Cabbage Recipe

This pan-fried udon noodle dish can be a light yet satisfying meal. We like having noodles for lunch. The cabbage I used was Taiwanese cabbage (é«�éº�è�� “Gao Li Cai” or æ�²å¿�è�� ”Juan Xin Cai” in Chinese). It apparently looks different from Napa cabbage, and easily confused with those cabbages you often see in western supermarkets. I call it as Taiwanese cabbage as it’s often used in Taiwanese cuisine, often stir-fried dishes. It tastes sweet without any bitterness. You can easily get this kind of cabbage at any Asian grocers. When it comes to making this dish, make sure not to over-cook the udon. It’s a good idea to stir fry and cook through all the vegetables and meat first, then quickly combine udon at the last stage. By doing this,…