chop really fine 35 grams(or two tablespoons) of palm sugar
add 29grams(or two tablespoons) of dark soy sauce(or shiro dashi), 12grams(or 1 tablespoon) of rice vinegar(or mirin), 28 grams of oyster sauce
Boil udon noodles: Pop in one pound of fresh udon noodles in lightly salted water, drain after 30 seconds of cooking, add a little sesame oil to prevent it being sticky
Cut baby trumpet mushroom into quarter inch thick lengthwise
Roughly chop 1 cup of cabbage, half a sweet onion into half inch thick slices, 3 green onions into 1 inch long
Finely heat the oil, add ground pork and press it, flip to another side until it's decent brown. After heating 2 sides, stir fry. Remove it to put it aside.
Add oil to stir fry onion and mushroom till soften, make it dark brown.
Add cabbage and green onion. Add udon noodles and a pinch of white pepper salt and MSG and cook for 1 minute. Add mixed sauce and cook for another 1 minute.
Add 3 cloves of finely chopped garlic and serve immidiately. Pop it into a bowl. Optionally add some bonito flakes and sesame seeds, chilly oil or spicy chilly crisp but enough tantalizing for your thoughts. 😋