Fill your Stainless Clad Saucepan with water and bring to a boil over medium-high heat. When the water boils, add udon noodles and for 30 seconds. Drain noodles and rinse with cold water. Set aside.

Place your Carbon Steel Wok over high heat until smoking. Pour in enough oil to coat the bottom. Add the sliced pork and stir fry until the edges are browned, about 5 minutes. Add the onion and stir fry until the edges are browned, about 3 minutes more.

Toss in the preserved black bean and garlic sauce. When the garlic becomes fragrant, add the udon noodles, cabbage, and sugar snap peas, stirring constantly.

Pour in the wine, sauces, sugar, and white pepper. Stir fry for an additional 2 minutes until everything is warmed through and fully combined.

Adjust salt to taste and remove from heat. Plate and garnish with chopped scallion.

Photo Credit: Catherine Dzilenski