Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cold water, then return them to the pot and toss with ½ teaspoon [1 tsp] oil. Set aside.
While the water heats and the udon cooks, prepare the remaining ingredients.

• Pat the pork dry with a paper towel. Cut the pork crosswise into ½-inch-thick strips; season lightly with salt and pepper.
• Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
• In a small bowl, stir together the Malaysian “hot” sauce base with as much sambal oelek as you like.

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 1 to 2 minutes. Stir in the zucchini and white parts of the scallions and cook until the vegetables are just tender, 1 to 2 minutes. Stir in the udon and Malaysian “hot” sauce and cook until the sauce is thickened slightly and the pork is cooked through, 1 to 2 minutes. Stir in the cabbage and cook until just starting to wilt, about 30 seconds. Remove from the heat and season to taste with salt and pepper.

Transfer the pork mee goreng to individual bowls, garnish with the green parts of the scallions, and serve.