1

Heat a large cast iron skillet over medium heat. Add half of the avocado oil. Once hot, add the kale in batches and cook for 2 minutes or so per side, until crispy and browned in spots. Remove and set aside on a plate.

2

In the same skillet, over medium heat, add the remaining oil and then add the mushrooms and cook for 4 to 5 minutes, until cooked through. Then remove and set aside with the kale.

3

Cook the noodles according to package directions and set aside.

4

In the same skillet, add the pork over medium-high heat. Brown the pork on one side until it’s crispy, about 4 minutes. To make it crispy, don’t touch the pork, let it cook undisturbed for that time. Then flip and cook the other side until no longer pink and cooked through. Reduce the heat to medium.

5

Add the ginger, garlic and shallot and cook for an additional 2 minutes, until fragrant.

6

Add the sriracha and stir. Then add the noodles to the skillet, followed by the mirin and tamari. Toss everything together using tongs until the noodles are coated. Add the kale and mushrooms and give everything a final toss.

7

Divide onto plates, top with sesame seeds and a drizzle of sesame oil if using. Enjoy!

8

Substitutions: Gluten-free: use gluten-free udon or other noodles. No pork: use ground turkey or chicken instead. No kale: use another green vegetable, such as cabbage or shredded brussels sprouts. No tamari: use soy sauce or coconut aminos.