Yaki Udon | Stir Fried Udon Noodles

Ingredients

• 13 oz Udon Noodles (2 packets of pre-cooked, vacuum-packed udon noodles. Freeze before cooking for best texture. Alternatively, use fresh or dried udon noodles, cooked according to package directions until al dente, then drained well.)
• 2.5 cups Stir-Fry Vegetables (Chopped mix: mushrooms, bok choy, and onions. Options: broccoli florets, sliced zucchini, julienned carrots, trimmed snap peas, sliced bamboo shoots. Cut vegetables uniformly for even cooking.)
• 2 stalks Scallions (Cut into 2-inch pieces, including both white and green parts. Add the white parts earlier with the vegetables for a deeper flavor.)
• 0.5 lb Ground Meat (Chicken, beef, pork, or turkey. For a vegetarian option, substitute with firm tofu, pressed and cubed (marinate tofu for 15 minutes prior in a mixture of soy sauce, ginger, and garlic).)
• 1 tbsp Avocado Oil (High smoke point for stir-frying. Vegetable or canola oil can be substituted. A teaspoon of sesame oil added after cooking is optional for enhanced flavor.)
• 2.5 tbsp Dark Soy Sauce (Adds color and a rich flavor. If unavailable, substitute with regular soy sauce, increasing the quantity by 1 teaspoon. To mimic dark soy sauce, simmer regular soy sauce with a pinch of sugar and a drizzle of molasses until slightly thickened.)
• 2 tbsp Oyster Sauce (Adds umami flavor. Vegetarian alternatives: hoisin sauce, teriyaki sauce, or any sweet and savory brown stir-fry sauce (use equal amount).)
• 1 tbsp Mirin (Japanese sweet cooking rice wine. Substitute: cooking sake or dry sherry in equal amount. Non-alcoholic substitute: 1 tbsp chicken/veggie stock with ½ tsp sugar and a splash of rice vinegar or lemon juice.)
• 2 tsp Brown Sugar (Adds sweetness and helps to caramelize the sauce. Adjust to taste.)
• 0.5 tsp Rice Wine Vinegar (Adds acidity to balance the rich flavors.)

Instructions

1. **Prepare the Sauce:** In a small bowl, whisk together the dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar until the sugar is dissolved. Set aside. (2.5 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp mirin, 2 tsp brown sugar, 0.5 tsp rice wine vinegar)
2. **Cook the Udon Noodles:** If using frozen udon noodles, separate them slightly. Bring a pot of water to a rapid boil. Add the noodles, stirring gently to separate for 1-2 minutes. If using fresh pre-cooked noodles, simply heat through in the boiling water for about 30 seconds-1 minute.
3. **Drain and Prepare Noodles:** Immediately drain the noodles in a colander and rinse under cold running water to stop cooking and remove excess starch. Toss with a teaspoon of oil (optional) to prevent sticking if not using immediately.
4. **Stir-Fry Aromatics and Meat (or Tofu):** Heat a wok or large skillet over high heat. Add avocado oil. Add ground meat or tofu (if using marinated tofu) and cook, breaking it up with a spatula until meat is almost cooked through (about 3-5 mins) or tofu is lightly browned.
5. **Add Vegetables:** Add the stir-fry vegetables and cook, stirring constantly, until slightly softened, about 2-3 minutes. Add the white parts of scallions (if using) or other aromatics like minced ginger or garlic about 30 seconds before the end of cooking the vegetables for fragrance.
6. **Combine and Stir-Fry:** Add the cooked udon noodles and sauce to the wok. Stir-fry, tossing constantly, until the noodles are evenly coated with the sauce and heated through, about 2 to 3 minutes. Add the green parts of scallions during the last minute of cooking.
7. **Adjust and Serve:** Taste and adjust seasoning if necessary, adding a touch more soy sauce for saltiness or brown sugar for sweetness. Serve immediately. Garnish with sesame seeds or a drizzle of sesame oil (optional).