Ingredients
Scale
- 1 pack Udon noodles (fresh or frozen)
- 150g thinly sliced pork
- 3 bok choy, chopped into bite-sized pieces
- 100g mushrooms, sliced (shiitake or button mushrooms work great)
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp chicken powder
- 1 tsp YumYum seasoning, or MSG, you can buy YumYum here
- 2 tbsp mirin
- 1 tbsp meat velvet (for extra tenderness), you buy Meat Velvet here, or leave it out
- 2 tbsp vegetable oil (or any neutral oil)
- 2 cloves garlic, minced (optional for extra flavor)
- Green onions and sesame seeds for garnish
Instructions
- In a bowl, mix the thinly sliced pork with 1 tbsp meat velvet and let it marinate for 5-10 minutes to make the pork super tender and juicy.
- Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until browned and just cooked through, about 3-4 minutes. Remove the pork and set aside.
- In the same wok, add the remaining 1 tbsp of oil. Toss in the minced garlic (if using) and sauté until fragrant. Add the mushrooms and stir-fry for 2 minutes until slightly softened. Then, add the bok choy and stir-fry for another 2 minutes.
- Return the pork to the wok. Add the dark soy sauce, light soy sauce, chicken powder, YumYum seasoning, and mirin. Stir to coat everything evenly in the sauce.
- Add the cooked udon noodles to the wok. Toss everything together for 2-3 minutes until the noodles absorb the sauce and become glossy.
- Transfer to a plate, sprinkle with green onions and sesame seeds if you like, and serve hot. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 1417
- Sugar: 29.4 g
- Sodium: 4091.9 mg
- Fat: 89.2 g
- Carbohydrates: 114.9 g
- Fiber: 9.8 g
- Protein: 40.1 g
- Cholesterol: 99 mg