Prepare udon noodles according to package.

Once cooked, remove noodles from broth and mix with toasted sesame oil. Reserve about 2 tablespoons of the broth.

Preheat a wok or skillet over medium-high heat with avocado oil.

Slice green onions separating the white part from the green part.

Add the bottom part of the green onions, ginger slices, and garlic cloves to the skillet. Stir fry for 30-45 seconds.

Then add in the sesame seeds and cook for an additional 45-60 seconds or until sesame seeds start getting toasted.

Move the aromatics to the side, add in the pork, and season with kosher salt. Break up the pork and let it sit for 2-3 minutes and then flip. Cook until no longer pink.

Next add in the udon noodles, coconut aminos, and the reserved broth. Stir fry until sauces are mixed through and coat all of the noodles.

Turn the heat off and stir in the remaining parts of the green onion.

Best served warm.