Step 1

Make the Yaki Udon sauce by mixing the Worcestershire sauce, soy sauce, maple syrup, and black pepper.

Step 2

Heat a large frying pan (12-inches or bigger) over high heat and add the vegetable oil.

Step 3

Add the cabbage, onion, mushrooms, and carrot and toss to combine. Let the vegetables fry undisturbed until they start browning and then toss them around again to redistribute.

Step 4

When the vegetables are partially cooked and browned around the edges, add the udon noodles and stir-fry.

Step 5

Pour the sauce all over the noodles and then toss until the udon is evenly coated with the sauce.

Step 6

Let the udon fry undisturbed for a few seconds to brown some of the sauce around the noodles and then toss and repeat it until the udon is well glazed and the vegetables are cooked to your liking.

Step 7

Garnish the Yaki Udon with chopped scallions and benishoga.