1-First, mix the sauce by combining 2½ tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of mirin, 2 teaspoons of brown sugar, and ½ teaspoon of rice wine vinegar in a bowl, then set it aside.

2-Next, cook the udon noodles by placing the 13 oz (2 packets) in rapidly boiling water for 1 to 2 minutes until they become pliable, then rinse with cold water and drain well.

3-Heat 1 tablespoon of avocado oil in a pan over high heat and stir-fry the ½ lb of ground meat until it’s nearly fully cooked.

4-Add the 2½ cups of stir-fry vegetables and cook until they are tender, which takes just a few minutes.

5-Finally, toss in the drained noodles, the prepared sauce, and the 2 stalks of scallions; stir-fry everything together for about 3 minutes until well combined, then serve immediately.