Ingredients
Equipment
Method
- Make the sauce: In a small bowl, combine the dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar. Mix well and set aside.
- Cook the udon noodles: Bring a pot of water to a boil. Add the udon noodles and stir gently for 1-2 minutes until separated and pliable. If using frozen udon, add them directly to the boiling water. Avoid overcooking as they can become too soft.
- Rinse and drain the cooked noodles under cold water. If you are not using them immediately, toss them with a little oil to prevent sticking.
- Stir fry: Heat a pan over high heat and add the avocado oil. Add the ground meat and stir fry until it is almost cooked through. Add the stir fry vegetables and continue to cook until the meat is fully cooked and the vegetables are tender-crisp.
- Add the cooked udon noodles, the prepared sauce, and the scallions to the pan. Stir fry for about 3 minutes, or until everything is well combined. Use less sauce if you prefer a milder flavor.
- Serve immediately.
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.