Step 1

Heat the sesame oil in a pan over medium heat. Add the onion and white pepper. Cook for 3-5 minutes, or until onion becomes tender. Add the ginger powder and garlic and cook for an additional 30 seconds.

Step 2

Add the cabbage and broth to the pan, cover and simmer for 3 minutes. Remove the lid and add the black bean garlic sauce & rice wine vinegar. Stir until combined and lower heat.

Step 3

Bring a pot of water to a boil. Add the udon noodles and use tongs to gently break them apart. Only cook until the noodles have separated (1 minute) - they will finish cooking in the sauce.

Step 4

Drain the noodles and add them to the sauce. Add the whites of the green onions and toss to combine. If you want some spice, add some sriracha.

Step 5

Serve noodles with sesame seeds, lime wedges and the remaining green onions.