Yaki Udon

From a YouTube video Watch the original

Ingredients

• 2 tablespoons palm sugar
• 2 tablespoons dark soy sauce
• 2 tablespoons shiradashi (optional)
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 2 tablespoons oyster sauce
• 1 pound fresh udon noodles
• 1 cup baby trumpet mushrooms
• 1 cup cabbage, rough chopped
• 1 sweet onion, julienned
• 3 green onions, cut into 1-inch segments
• 1/2 pound ground pork
• 3 tablespoons duck fat (or vegetable oil)
• 3 cloves garlic, finely chopped
• Ground white pepper
• Salt
• Sesame oil
• Bonito flakes, sesame seeds, green onion (optional for garnish)
• Spicy chili crisp or chili oil (optional)

Instructions

1. Combine palm sugar, dark soy sauce, shiradashi, rice vinegar, mirin, and oyster sauce in a bowl to make the sauce.
2. Boil fresh udon noodles for 30 seconds, drain, cool under cold water, toss with sesame oil, and set aside.
3. Slice mushrooms, chop cabbage, julienned onion, and cut green onions.
4. Season wok, heat with oil, and sear ground pork until browned. Remove and set aside.
5. Add duck fat to the wok, stir-fry onion and mushrooms, then add cabbage and green onions.
6. Return pork to the wok, add noodles, season with white pepper and salt, stir-fry.
7. Add the prepared sauce, stir-fry for another minute, then add garlic and toss gently.
8. Serve immediately, optionally garnish with bonito flakes, sesame seeds, green onion, and chili oil.
9. Enjoy your delicious Yaki Udon!

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