Prepare the Noodles: Prepare the noodles according to the package instructions. If you are using fresh but shelf-stable udon noodles, I just like to cover them with boiling water and let them soak while I cook the sauce. Otherwise, bring a large pot of water to a boil and cook your dried noodles according to the package instructions. Drain the noodles, but do not rinse.

Brown the “Meat”: Add 1 teaspoon of avocado oil to a medium nonstick skillet over medium heat. Add the frozen “beef” crumbles (no need to thaw) and shiitake mushrooms. Sauté for 5 to 7 minutes, stirring every minute or so, until the grounds begin to brown.

Aromatics: Push the crumbles to one half of the pan. Add the remaining avocado oil to the other half of the pan. Once it’s warm, add the garlic, cumin, ground peppercorns, and coriander. Sauté for 1 to 2 minutes, until the spices are fragrant. Combine the garlic and species with the crumbled to prevent them from burning.

Deglaze: Add the vinegar, wine, and soy sauce to the pan and stir well. Sauté for 2 to 3 minutes, until most of the liquid has evaporated and the alcohol has cooked off.

Combine: Add the cooked and drained noodles to the pan along with 2-3 teaspoons of chili oil and the cilantro. Turn the heat off and mix until everything is just combined.

Serve: Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.