Cook the Udon Noodles (to taste), reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
Cook the Ground Pork (0.75 pound) over medium heat until it is mostly cooked through. This should take a few minutes.
Add the Red Cabbage (1/4) and cook until it’s tender but still has a bit of crunch, about 5 minutes.
Add the Scallion (1 bunch) and cook for 1 minute more.
While the pork and cabbage cook, whisk together the Tamari Soy Sauce (2 tablespoon), Sriracha (1 teaspoon), Red Pepper Paste (3 tablespoon), Rice Vinegar (2 tablespoon), Corn Starch (1 tablespoon), and Water (1/4 cup).
Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more, enough to get everything nicely coated. Taste and add Salt (to taste) if you need it.
Top each bowl with some Fried Onions (to taste) and dig in!