*Since this is a stir fry you will want to have all the ingredients prepped and ready to go next to you. Also, take out the pork from the refrigerator about 20 minutes before you plan to stir fry. I find this helps the pork to crumble more easily.
Author: Recipe inspired by Bon Appetit's "Better-than-Takeout Stir-Fried Udon"
Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 8 cups boiling water. Let sit 1 minute, very gently break up the noodles, then drain in a colander. Transfer noodles back to the bowl.
In a small bowl, add the soy, mirin, doban tojan, salt, and sesame oil. Whisk to combine and set the sauce aside.
Make sure all the ingredients are prepped and fairly close to the stove.
Add 1 tbsp of oil to a large frying pan (or wok if you have one) over medium heat. Once hot add pork and about 1 tbsp of the sauce. Stir to coat the pork in the sauce then break up the pork for about 3-4 minutes or until most of the pink is gone and the meat is mostly crumbly.
Turn the heat up to high and let sit undisturbed for 45 seconds, stir, and let sit again for another 30-45 seconds, browning the meat. Add the onion, ginger, garlic, and white and light green parts of the scallion. Saute for 1 minute or until fragrant. Add bok choy and sauté until wilted about 2-3 minutes.
Add noodles and remaining sauce. Tossing gently to combine all the ingredients. Sprinkle with the sesame seeds and the dark green parts of the scallion. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/spicy-pork-and-udon-stir-fry/