Yaki Udon

cooking.nytimes.com

cvc

2 tablespoons dark soy sauce

2 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1 pound frozen udon noodles

Toasted sesame oil, for drizzling

2 tablespoons vegetable oil

½ pound ground pork, or beef, chicken or turkey

1 small yellow onion, thinly sliced

4 ounces white or cremini mushrooms, thinly sliced (about 1 cup)

1 large carrot, scrubbed or peeled, cut into thin 3-inch-long sticks

1 medium bok choy, sliced into ½-inch pieces

3 large garlic cloves, chopped

3 scallions, sliced into 2-inch pieces, plus more for serving

Crushed red pepper, to taste

Sesame seeds, furikake or chile oil, for serving (optional)

Directions at cooking.nytimes.com

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