Author Adapted by Pam - For the Love of Cooking / Original by Drive Me Hungry
Equipment
Large pot
Large Wok or Deep Cast Iron Skillet
Ingredients
Sauce:
5tbspdark soy sauce**You can also use regular soy sauce
3tbspoyster sauce
2tbspmirin
4tspbrown sugar
1tsprice wine vinegar
Stir fry:
4packets of udon noodles**Par-cooked udon noodles--discard the seasoning packet if included.
2tbspvegetable oil
¾lbground pork**You can also use chicken, turkey, beef, or shrimp
2heads of baby bok choy, separated & ends removed
8ozbutton mushrooms, quartered
½smallyellow onion, chopped
2green onions, chopped, whites & dark green separated, divided
2cloves of garlic, minced
Other Ingredients:
Fresh cilantro
Toasted sesame seeds
Sriracha Sauce
Instructions
Make the sauce by combining the soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar together in a small glass jar. Seal & shake to combine; set aside until needed.
Prepare the noodles by boiling water in a pot then cook the noodles for 30-60 seconds to break them up. Remove from the water and drain; set aside until needed. Side Note: I used vacuum-packed udon noodles that are pre-cooked.
Make the stir-fry by heating a large wok or deep cast iron skillet over high heat until HOT. Add the oil and pork then cook, breaking up the meat with a spatula into crumbles, for 1 minute.
Add the bok choy, mushrooms, onion, and white portion of the green onion then cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the drained noodles to the wok or cast iron skillet along with the sauce. Toss using tongs until well combined. Continue to cook, tossing occasionally for 3-4 minutes.
Top with the green portion of the green onions, fresh cilantro, and toasted sesame seeds. Serve immediately with sriracha on the side. Enjoy.