Ingredients

8 oz Japanese-style Udon Noodles (found at Kootenay Coop)

1 lb ground pork

1 lb Sprouting Cauliflower

Sauce Ingredients

100 ml Hoisin sauce

25 ml (1 tbsp plus 2 tsp) Sambal Oelek chili paste (found at Kootenay Coop)

25 ml (1 tbsp plus 2 tsp) tamari 

10 ml (2 tsp) Mirin rice cooking wine (found at Kootenay Coop)

15 ml (1 tbsp) toasted sesame oil

12 grams (1 tbsp) garlic powder 

1/2 tbsp coconut oil 

Sesame seeds or chili crisp to garnish 

Makes 2-3 servings

Instructions

Bring a pot of water to a boil and then make the noodles according to the package instructions. 

Set a pot with about 4 inches of heavily salted water in it to boil over high heat. Cut the cauliflower so that all of the florets are single and no longer in one large head. Do not cut off the stems since these are the best parts! 

Once the water is at a rolling boil, add the chopped cauliflower and set a timer for 5 minutes. Stir the pot a few times during the cook time, and when the timer goes off test the largest stems with a fork. If they are tender, pour the boiling water through a colander. Immediately dunk the retained cauliflower into a bowl of ice cold water to stop the cooking, then immediately drain. Set aside.

Make the sauce by combining all of the ingredients in a bowl and whisking together. 

Preheat a skillet over medium-high heat for the pork. Once hot, add the coconut oil. Once the oil is hot, add the ground pork. Cook each side without flipping until it is crispy and brown. 

Meanwhile, toast the sesame seeds if desired. 

Once the pork has browned, add the rest of the sauce and cook until reduced slightly. 

Drain the noodles, then add them back to the pot they were cooked in. Add the cooked cauliflower and saucy meat and then put the lid back on the pot and shake it all up to distribute the sauce evenly. 

Top with chili crisp or toasted sesame seeds and serve immediately.