Ingredients:

  • 1 lb Shanghai thick wheat noodles
  • 1/2 lb pork tenderloin, thinly sliced into matchsticks
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 cup sliced shiitake mushrooms
  • 3 scallions, cut into 2-inch pieces
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 tsp toasted sesame oil
  • 1 tsp cornstarch dissolved in 1 tbsp water

Instructions:

  1. Prepare mise en place: slice the pork into thin matchsticks, chop the vegetables, and whisk all glaze ingredients (soy sauces, oyster sauce, sugar, sesame oil, and cornstarch slurry) together in a bowl. If using frozen udon, rinse under warm water until separated.
  2. Heat 1 tbsp of vegetable oil in a wok or large cast iron skillet until shimmering. Add pork strips in a single layer and sear without moving for 1 minute until caramelized, then toss for another 2 minutes until cooked through. Remove pork from the pan and set aside.
  3. Add the remaining 1 tbsp of oil to the hot wok. Stir-fry the minced garlic and grated ginger for about 30 seconds until fragrant.
  4. Increase heat to high and add the shredded cabbage, sliced carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  5. Add the thick wheat noodles to the wok. Toss frequently over high heat to allow the noodles to sear and develop charred edges.
  6. Pour the signature glaze over the noodles and vegetables. Toss rapidly until the sauce reduces and creates a glossy, mahogany-colored coating on every strand.
  7. Return the cooked pork and add the scallion pieces to the wok. Toss for one final minute to integrate all flavors before serving.