Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sesame oil
  • 1/2 yellow onion (diced)
  • 1 tsp white pepper
  • 1 tsp ginger powder
  • 2 cloves garlic (diced)
  • 1/2 head cabbage (chopped)
  • 1/2 cup broth*
  • 13 oz udon noodles**
  • 3 tbsp black bean garlic sauce***
  • 1 tbsp rice wine vinegar
  • 3 green onions (diced, whites & greens separated)
  • sriracha (optional)
  • lime wedges, sesame seeds (for serving)

Instruction

  • Heat the sesame oil in a pan over medium heat. Add the onion and white pepper. Cook for 3-5 minutes, or until onion becomes tender. Add the ginger powder and garlic and cook for an additional 30 seconds.
  • Add the cabbage and broth to the pan, cover and simmer for 3 minutes. Remove the lid and add the black bean garlic sauce & rice wine vinegar. Stir until combined and lower heat.
  • Bring a pot of water to a boil. Add the udon noodles and use tongs to gently break them apart. Only cook until the noodles have separated (1 minute) - they will finish cooking in the sauce.
  • Drain the noodles and add them to the sauce. Add the whites of the green onions and toss to combine. If you want some spice, add some sriracha.
  • Serve noodles with sesame seeds, lime wedges and the remaining green onions.