Prep time15 minutes
Cook Time40 minutes
Equipment: The Ultimate Skillet
8 oz udon noodles, cooked and rinsed
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
1 tablespoon brown sugar
1 teaspoon ginger, grated
1 tablespoon vegetable oil
¾ pound ground pork or chicken
4 garlic cloves, thinly sliced
2 cups baby bok choy, chopped
2 cups mixed mushrooms, thinly sliced
4 scallions, thinly sliced
¼ cup roasted peanuts, roughly chopped (optional)
1 tablespoon toasted black sesame seeds
Cook udon noodles according to the package instructions. Strain, rinse with cold water and set aside.
Add soy sauce, oyster sauce, mirin, rice vinegar, sambal oelek, brown sugar, and grated ginger to a small bowl. Whisk to combine and dissolve sugar and set aside.
Heat oil in a large cast iron pan over medium high heat. Add pork breaking into small pieces with the back of a spoon. Cook undisturbed until browned on one side, about 3-4 minutes. Stir and continue to cook until the pork is browned all over and there is no more pink.
Add garlic and mushrooms and cook until the mushrooms are tender, 4-6 minutes. Add bok choy and cook, stirring to combine until the bok choy is wilted and bright green, about 1-2 minutes.
Add noodles followed by the sauce and use tongs to combine and coat noodles. Remove from the heat and stir in scallions. Serve and garnish with peanuts and black sesame seeds.