Step 1

Bring a large pot of water to a boil over high heat. Cook udon according to the directions on the packaging. When done, drain in a colander and rinse under cold water. Drain again and set aside.

Step 2

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add red pepper and stir-fry until lightly browned and still slightly crisp. Stir in green scallions, garlic, and ginger and cook until fragrant, about 30 seconds.

Step 3

Add noodles to the skillet. Stir-fry until lightly browned, about 1 minute. Add shrimp, soy sauce, and mirin and stir constantly until shrimp are fully cooked and most of the liquid has evaporated, 1 to 2 minutes. Toss in bean sprouts and cook until just starting to wilt.

Step 4

Divide the noodles between two bowls. Top with a sprinkling of nori, bonito flakes, and togarashi (optional).