‍Yaki Udon Noodle Sauce:

1. In a medium bowl, whisk all the ingredients together until evenly combined. It’s ok if the sugar doesn’t fully dissolve at this point. Set aside. 

‍Yaki Udon Stir Fry:

1. Bring a large pot of salted water to a boil. Cook your noodles for about 30 seconds, or until tender. Drain the noodles and immediately run under cold water, tossing the noodles, until they are cooled completely. Add to a large bowl and toss with a few drizzles of toasted sesame oil so the noodles don’t stick together. Set aside.
2. Before beginning to stir fry, season your wok. Pour enough vegetable oil to coat the bottom of the pan. Place over high heat, swirling the pan so the sides and bottom are evenly coated in oil. Continue to heat until the pan begins to smoke. Turn off the heat and pour out the excess oil. Carefully wipe the wok with a paper towel and you are ready to use your wok.
3. Add another splash of vegetable oil and heat over medium-high heat. Add the ground pork and press it down to get as much contact with the pan as possible. Sear for about 2 minutes or until golden brown and caramelized on the first side. Flip the pork and sear for 1 more minute. 
4. Once the pork is browned on both sides, begin to stir fry and chop the pork up until it is broken down into small pieces, the fat is rendered and the pork is crispy in spots, about 2 more minutes. Remove to a bowl and set aside.
5. Add the duck fat, or more vegetable oil if you prefer, over high heat. Once the fat is hot, add the onion and mushrooms and stir fry for about 2 minutes or until soft and caramelized.
6. Add the cabbage and green onion, stir fry for 1 minute, until it begins to wilt and gets some color but still has some crunchiness. 
7. Add the meat and the noodles to the stir fry and season with white pepper, salt and MSG and stir to evenly combine.Continue to stir fry for about 2 minutes to warm through. 
8. Add the Yaki Udon sauce and stir fry for 1 more minute. Remove from heat. 
9. Stir in the garlic and toss gently together to avoid breaking the noodles. Place in a serving bowl and garnish with bonito flakes, green onion, sesame seeds, and chili oil, if using. Serve immediately.