Yaki Udon

• 2 tbsp cooking oil divided
• 2 servings (500g) udon noodles frozen
• 1/2 lb shrimp or thinly sliced chicken, beef, pork, bacon, 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 green onions for garnish, optional

Sauce

• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp mirin
• 1 tbsp brown sugar
• 1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
• Season shrimp or your choice of protein with salt and pepper. Combine all sauce ingredients in a small bowl.
• To prepare your udon noodles, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
• Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage, carrot, and mushrooms, and continue to cook for 2-3 minutes.
• Add the cooked shrimp, udon noodles, and sauce, and toss them together until the noodles are evenly coated. Add green onions and mix to combine. Garnish and enjoy!