Ingredients

• 2 packets udon noodles — 13 oz total, vacuum-packed (see Note 1)
  
• 2½ cups stir-fry vegetables, chopped (such as mushrooms, bok choy, onions)
  
• 2 stalks scallions, cut into 2-inch pieces
  
• ½ lb ground meat — beef, chicken, turkey, or shrimp
  
• 1 Tablespoon avocado oil
   

• 2½ Tablespoons dark soy sauce (Note 2)
  
• 2 Tablespoons oyster sauce (Note 3)
  
•  2 teaspoons sugar + 1 teaspoons rice vinegar  
  
• 2 teaspoons brown sugar
• ½ teaspoon apple cider vinegar 

Instructions

1. Remove the udon from the packaging and place the noodles into a pot of boiling water.
   
   • If frozen, add them directly—no thawing required.
     
2. Gently loosen the strands with chopsticks or tongs. This takes about 1–2 minutes, since the noodles are already cooked.
   
3. Drain and rinse under cold water.
   
   • If you won’t be using them immediately, toss the noodles with a tiny bit of oil so they don’t stick together.
      

1. Heat a large pan or wok over high heat and add the avocado oil.
   
2. Cook the ground meat, breaking it apart as it browns, until it’s nearly done.
   
3. Add the vegetables and continue stir-frying until the meat is fully cooked and the vegetables turn tender.
   
4. Add the noodles, sauce, and scallions.
   
   • Use less sauce if you prefer a milder flavor.
     
5. Stir-fry for about 3 minutes, ensuring everything is evenly coated.
   
6. Serve hot.
    

1. Udon Noodles
   Vacuum-sealed, pre-cooked udon works best and is usually sold in the refrigerated or frozen section of Asian markets. Dried udon can also be used—prepare it according to package instructions before stir-frying.
2. Dark Soy Sauce
   If you don’t have dark soy sauce, regular soy sauce can be substituted (though the color will be lighter).
   Tip: Gently simmer regular soy sauce with a pinch of sugar and a drop of molasses until slightly thickened to mimic the deeper flavor.
3. Oyster Sauce
   Despite the name, the flavor is more sweet-savory than “ocean-y.” Hoisin sauce, teriyaki sauce, or similar brown stir-fry sauces make good substitutes.