Pan-fried Udon with Pork and Cabbage
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 (高麗菜 “Gao Li Cai” or 捲心菜 ”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.
Continue reading:
We like having noodles for lunch. The cabbage I used was Taiwanese cabbage (高麗菜 “Gao Li Cai” or 捲心菜 ”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.
Continue reading:
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