In a bowl mix together 2 tablespoon Soy sauce, 2 tablespoon Oyster sauce, 1 tablespoon Mirin, 1 teaspoon Brown sugar and 0.5 teaspoon Rice vinegar.
Soak 300 g Udon noodles in a bowl of hot (not boiling) water for one minute. Loosen them with a fork, drain and rinse with cold water.
Heat 1 tablespoon Olive oil over a medium heat and add 150 g Mushrooms, 100 g Tenderstem broccoli, 80 g Mangetout (snow peas) and 4 Spring onions (Scallions). Stir-fry for 4-5 minutes.
Serve immediately, by dividing between two bowls. Top with more sliced spring onions and sesame seeds (both optional).
Notes
Once you have soaked your noodles to separate them and you are not using them straight away, then mix them with a little oil to stop them from drying out and sticking together.
For some added spice you can add some chilli flakes or chilli sauce to the yaki udon sauce, or you can sprinkle some on before serving.
If you are adding meat to this recipe, then it will change the cooking time.