Step 1

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.

Step 2

While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.

Step 3

Whisk soy sauce, water, vinegar, and sugar together in a small bowl.

Step 4

Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.