Yaki udon, an easy dinner

Yaki Udon

Yaki Udon is a stirfry noodle and vegetable dish (udon being a  type of wheat noodle - nowdays most commonly made with Australian wheat ).
Just as an aside, there is an interesting article on the decline of Japanese wheat production here.
http://www.tokyofoundation.org/en/series/japanese-traditional-foods/vol.-20-domestic-flour

Recipe
A handful of thinly sliced meat - typically pork but can be anything including mince.
Veges
1 onion
1/4 cabbage
1 carrot
garlic
ginger
black pepper (most recipes don't include this)

2 packets of precooked udon noodles
2 tablespoons of sesame oil (vege oil is ok)

Sauce
2 tablespoons of soy
1 tablespoons of mirin (you could possibly get away with using sugar)
1 tablespoon rice vinegar (probably cider or white or malt would be fine - probably not balsamic)
Method

1. Put noodles into a saucepan of boiling water until the water reboils.  Take noodles out, set aside. (Most recipes don't recommend this but I think it works better.)
2. Chop veges 
3. Put oil in a frypan   Lightly fry veges including garlic.  Push veges to the side of the fry pan
4. Fry the meat.   Mix meat and veges in the pan.
5. Grate ginger and black pepper over the top.  Add the noodles, mix,
6. Add the sauce.  Mix together.
7. Serve   with white sesame seeds or katsuo bushi, or chopped shallots

Next time I make it I will take a photo.