Ingredients

• 2 tbsp cooking oil, divided
  
• 2 servings (500g) udon noodles, frozen
  
• 1/2 lb shrimp or thinly sliced chicken, beef, tofu, or extra vegetables
  
• 1/2 medium onion, sliced
  
• 2 cloves garlic, minced
  
• 1 cup cabbage, shredded
  
• 1/4 cup carrot, julienned
  
• 3 mushrooms, sliced
  
• 2 green onions, chopped
  
• Kewpie mayo, bonito flakes, toasted sesame seeds, and/or additional green onions for garnish (optional)
   

• • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp regular sugar (white or brown)
  • 1 tsp rice vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes (optional)

Instructions

1. Lightly season the shrimp—or whatever protein you're using—with salt and pepper. Stir together all the sauce ingredients in a small bowl and set aside.
    
2. Place the frozen udon in hot water for about a minute to loosen the strands. Gently separate the noodles with chopsticks, rinse under cold water, drain, and keep nearby for cooking.
    
3. Warm half of the oil in a wok or large skillet over medium heat. Add the shrimp or other protein and cook for about 2 minutes, or until the pieces are opaque and cooked through. Transfer to a plate.
    
4. Add the remaining oil to the same pan. Sauté the onion and garlic until fragrant. Mix in the cabbage, carrot, and mushrooms, cooking for another 2–3 minutes until the vegetables begin to soften.
    
5. Return the shrimp (or protein) to the wok. Add the udon noodles and pour in the sauce. Toss everything together until the noodles are evenly coated. Stir in the green onions.
    
6. Finish with your choice of garnishes and serve warm.
    

• Frozen udon noodles work best here—they hold their structure during stir-frying and are less likely to turn mushy.