Step 1

In a bowl, mix the thinly sliced pork with 1 tbsp meat velvet and let it marinate for 5-10 minutes to make the pork super tender and juicy.

Step 2

Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Step 3

Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until browned and just cooked through, about 3-4 minutes. Remove the pork and set aside.

Step 4

In the same wok, add the remaining 1 tbsp of oil. Toss in the minced garlic (if using) and sauté until fragrant. Add the mushrooms and stir-fry for 2 minutes until slightly softened. Then, add the bok choy and stir-fry for another 2 minutes.

Step 5

Return the pork to the wok. Add the dark soy sauce, light soy sauce, chicken powder, YumYum seasoning, and mirin. Stir to coat everything evenly in the sauce.

Step 6

Add the cooked udon noodles to the wok. Toss everything together for 2-3 minutes until the noodles absorb the sauce and become glossy.

Step 7

Transfer to a plate, sprinkle with green onions and sesame seeds if you like, and serve hot. Enjoy!