Step 1

If using dried mushrooms, place them in a boil and pour boiling hot water. Leave to soak until rehydrated then slice the mushrooms.

Step 2

If using tofu, pan-fry these in a little oil until crisp. Feel free to season these with some salt. Set aside.

Step 3

Mix all the sauce ingredients until sugar is diluted. Feel free to adjust measurements based on desired taste. Set aside.

Step 4

For instant fresh udon, soak the udon noodles in some hot water or cook/prepare according to package instructions. Carefully separate the noodles and then drain the water.

Step 5

For frozen udon, you can place these on a microwave safe bowl and cover the noodles. Microwave for 2-3 minutes or until these are chewy and no longer sticking together. You can also opt to cook these noodles in boiling water. If doing so, be sure not to overcook the noodles and to drain these from water before stir-frying.

Step 6

Heat a large wok or pan with oil over medium high heat. Once hot, add in onions. Sauté until tender then add in the bell pepper, carrots, and mushrooms (or other protein of choice)

Step 7

Pour some water to cook down the carrot. Mix well and cook over high heat. Add in the green onions and cabbage. Leave the veggies untouched for 3-4 minutes until lightly browned at the bottom. Season the veggies with salt and pepper.You want to cook the veggies over medium high to high heat so they stay crisp.

Step 8

Once the veggies are tender, add in the udon noodles. Pour in the sauce and mix well.

Step 9

Leave the noodles to cook for a few minutes until the udon has absorbed the sauce. Season with salt (or more soy sauce) and pepper, to taste, if needed.

Step 10

Garnish with some chopped scallions and sesame seeds, if desired. Top with togarashi, if desired, for extra heat. Enjoy while hot!