Daegu-style Spicy Yaki Udon with Pork and Shrimp (2 servings)

Thaw shrimp in the refrigerator if frozen, pat dry and thinly slice 100 g onion, 100 g zucchini and 40 g scallion. Keep raw-meat and seafood tools separate from vegetables.

Mix 200 mL water, 15 mL soy sauce, 15 mL oyster sauce, 8 g chili flakes, 5 g sugar and 10 g cornstarch until smooth.

Heat 15 mL oil with scallion and garlic, add 150 g ground pork and break it up. Cook until no pink remains and the center reaches at least 71°C (160°F).

Stir-fry onion and zucchini until softened, then add 100 g shrimp and cook until pearly white and opaque.

Stir the starch mixture again, pour it into the pan and cook while stirring until the sauce simmers and thickens.

Boil 300 g fresh wheat noodles in a separate pot according to their package instructions until cooked through; drain well.

Toss the cooked noodles with the sauce and divide between two bowls. Add a little water if needed, and simmer again after diluting.