One of my favorite Asian style noodle dishes. Udon noodles are always great in soups, but are also amazing when stir fried.

Prep the vegetables. Julienne 2 carrots, chop 1 bunch of green onions into 2” pieces, thinly slice 1 small onion, and 8 shiitake mushrooms.

Make the sauce. Mix together 4 tbsp of shoyu, 2 tbsp of oyster sauce, 2 tbsp of chili oil, 1 tbsp of sesame oil, 1 tbsp of mirin, and 1 tsp of rice vinegar.

Prep the noodles. Frozen udon noodles work best for this dish so they retain their texture. Drop 2 packets of frozen udon noodles into boiling water. Stir gently for 1-2 minutes until the noodles are separated and pliable. Drain and rinse under cold water.

Stir fry. Heat a large wok over high heat with 1 tbsp of avocado oil. Add 1 lb of ground beef and stir fry until nearly cooked. Add all of the vegetables and stir fry until soft (only the white bottoms of the green onions). Add in the noodles, green tops, and coat with sauce. Continue to stir fry for another 3-4 minutes, or until well combined.

Serve hot immediately in bowls.