*** SAUCE ***

2.5 tablespoons dark soy sauce

2 tablespoons of oyster sauce

1 tablespoon of mirin

1 teaspoon of brown or coconut sugar

1/2 teaspoon of rice vinegar

Smidge of minced ginger

*** INGREDIENTS ***

200g protein cut in strips

carrot, sliced into strips

bell pepper, sliced into strips

1/2 onion, sliced ​

3 garlic cloves, minced

4 napa cabbage leaves, sliced ​​(white parts separated from green)
(I use store bought kimchi for added heat)
2 stalks of green onions in 1 cm slices

400g pre-cooked Udon noodles

*** DIRECTIONS ***

Marinate the protein for 10 minutes in a tablespoon of dark soy sauce

Cook the udon noodles for 2min in boiling water and then pour cold water over them to firm them up

In a bowl, combine the ingredients for the sauce

In a wok or skillet, over medium-high heat with a little oil, toss in carrots and bell pepper and sauté for 3 minutes

Toss in sliced onion and cabbage/kimchi

Toss in the protein and sear until only partially cooked through. Lower to medium heat

Sauté the garlic for 1 min until it browns.

Add the noodles and the sauce and reduce while stirring for 5 minutes (to get the best flavor, reduce it almost completely)

Once sauce is reduced/absorbed by the noodles, kill the heat and toss in the green onion.

Serve with a squeeze of lime juice if you fancy.