This isn’t just some homemade stir fry. This are two of some of the best noodle dishes going head to head.

INGREDIENTS:

Yaki Udon Noodle Sauce:

• 2 tablespoons(24g) shirodashi

• 2 tablespoons(29g) dark soy sauce

• 1 tablespoon(12g) rice wine vinegar

• 1 tablespoon(14g) mirin

• 2 tablespoons(28g) oyster sauce

• 1 teaspoon(35g) palm sugar

Yaki Udon Stir Fry:

• 1/2 lb(226g) ground pork

• 1 cup(86g) sliced baby trumpet mushrooms

• 1/2 sweet onion, sliced into 3” pieces

• 3 green onions, cut into 1-inch segments

• 1 cup (89g) roughly chopped napa cabbage

• 1 lb(454g) udon noodles

• White pepper to taste

• Bonito flakes for topping

• 3 cloves garlic, finely chopped

• 1 green onion, thinly sliced for garnish

• Salt to taste

Japchae:

• 8oz(226g) Korean sweet potato starch noodles

• oil for cooking

• 1 carrot, julienned

• 1/2 yellow onion, thinly sliced

• 1/4 lb(113g) fresh shiitake mushrooms, thinly sliced

• 6 ounces(170g) spinach

• 6 ounces(170g) nicely marbled ribeye, thinly sliced

• 1 egg for jidan, separate white and yolk

• salt to taste

Japchae Sauce:

• 5 cloves garlic, very finely chopped

• 1.5 tablespoons(11g) sesame seeds, toasted

• 2.5 tablespoons(22g) toasted sesame oil

• 2.5 tablespoons(23g) light brown sugar

• 4 tablespoons(54g) Yanjo Ganjang soy sauce

INSTRUCTIONS:

Yaki Udon Noodle Sauce:

1. In a small bowl, add all the ingredients and mix until the sugar dissolves.

Yaki Udon Stir Fry:

1. Heat a wok over medium-high, add enough vegetable oil to coat the bottom of the skillet, and increase the heat to high; once hot, add pork, sear for 3 minutes, season lightly with salt, and stir fry until cooked through about 1 -3 minutes. Remove from the pan and set aside.

2. Add oil to your wok and once hot, add mushrooms, season with salt and stir fry for 3 minutes or until lightly brown and cooked through. Then add onion, season with salt, add green onion and stir fry for 2 minutes.

3. Add cabbage, stir fry for 2 - 3 minutes or until everything gets wilted, and add your pork back in. Then add noodles (cooked to the package directions), white pepper, bonito flakes, and all of your sauce. Stir fry for 1 minute or until the sauce thickens. Cut the heat, add garlic and stir fry until all your noodles get coated in sauce.

4. Assembly. Place your noodles, meat, and vegetables in a bowl, add green onion.

Japchae:

1. In a wok, add water, about halfway, set to high heat and bring to a boil, and add noodles; boil for 6 - 8 min or just until cooked through. Drain, rinse with cold water, and set aside.

2. Heat your wok over medium heat, add 3 tbsp of oil, and add carrot and onion once hot. Stir fry for 3 min or just until translucent. Then add mushrooms, season with salt to taste, and continue to stir fry for 2 more minutes. Remove from wok and set aside.

3. To the same wok, add spinach, cook over medium heat, stirring occasionally until wilted, season with salt to taste, and remove.

4. Add enough oil to cover the bottom of the pan, heat over medium, and once hot, add ribeye; season to taste with salt, then flip and sear the other side. Next, add your carrots mixture, stir fry, and add to your sauce to taste. Cut the heat and stir.

5. In a small nonstick skillet, drizzle vegetable oil. Once hot, add your egg white and cook for 1 - 2 minutes without browning at the bottom. Season with salt to taste and remove. Next, beat the egg yolk, and repeat the same process. Once cooked, julienne your egg white and egg yolk and reserve for plating.

6. Assembly. In a bowl, add noodles, followed by your meat mixture, spinach, jidan, and drizzle some of your sauce on top.

Sauce:

• In a small bowl, add all ingredients and mix until the sugar gets dissolved.