Yaki Udon

2 bundles of udon noodles
2 tbsp of sesame oil
2 cloves of garlic, peeled & chopped
1 tbsp of rice vinegar
2 fingers of ginger, peeled & grated
1 orange capsicum, deseeded & sliced
250g of chicken, meat or seafood, coarse chopped
1 onion peeled & chopped into small pieces
1 carrot, peeled & sliced
3 cabbage leaves, washed & chopped
2 shiitake mushrooms chopped
1 spring onion sliced
2 tbsp of Mentsuyu sauce for seasoning
1 tbsp of soy sauce for seasoning
1 packet of bonito flakes
1 tbsp red pickled ginger
SIDS SALT & PEPPER to taste

Run water through the noodles to separate them.
Sauté the onions (pre heat oil in a pan, then add the chopped onions, lower heat to a simmer, cover and let them cook for around 10 minutes until they brown and become tender).
Add more oil if necessary and in a wok or large frying pan, stir fry the meat until it is almost cooked. Add the ginger and season with SIDS SALT & PEPPER. Add the chopped carrots, pepper, mushrooms, spring onions and fry for a couple of minutes. Add the noodles and around 3 tablespoons of water. Cook and cover for 2 minutes.
Mix in the Mentsuyu sauce and soy sauce, then serve on a plate and sprinkle with the bonito flakes, spring onions and pickled ginger on top.
Yaki udon is a main dish by itself and goes very well with a chilled or heated saké.
And remember when eating your noodles to slurp away as loud as you can to show your appreciation! This is considered good manners in Japan.