Ingredients:

  • 400g frozen udon noodles
  • 200g pork tenderloin, thinly sliced against the grain
  • 2 cups cabbage, roughly chopped
  • 1 medium carrot, julienned
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar
  • 0.5 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 scallions, sliced (whites and greens separated)
  • 1 tbsp neutral oil

Instructions:

  1. Submerge the 400g frozen udon in hot water for 2 minutes until the strands naturally separate. Note: Don't overcook here; they should still feel firm.
  2. In a small bowl, whisk together the soy sauce, mirin, oyster sauce, and brown sugar until the sugar is dissolved.
  3. Heat the neutral oil in a large wok or heavy-bottomed skillet over high heat. Add the minced garlic, grated ginger, and the whites of the scallions; sauté for 30 seconds until fragrant.
  4. Add the sliced pork tenderloin to the wok. Sear until browned and cooked through (approximately 2 minutes).
  5. Toss in the chopped cabbage and julienned carrots. Stir-fry for 2 minutes until the vegetables are slightly softened but still retain a structural crunch.
  6. Add the drained udon to the wok. Stir fry for 1 minute until the noodles are hot and coated in oil.
  7. Pour the sauce mixture over the noodles. Toss vigorously until the liquid reduces into a sticky glaze.
  8. Remove from heat. Drizzle with toasted sesame oil and garnish with the reserved scallion greens before serving.