First, clean the chicken or any meat of choice.

Next, cut them into small cubes and marinate them with a bit of oil, salt to taste, and vinegar.

Cover and keep them aside to rest for about 20 minutes.

Wash the veggies thoroughly.

Next, slice the mushrooms. Mince the garlic and cut the bell pepper into juliennes.

Chop the spring onions and keep them aside. Also, slice the bok choy leaves in half.

In a bowl, add dark soy sauce, mirin or cooking wine, and Oyster sauce or Teriyaki sauce.

Mix them nicely until well combined.

Now, add the castor sugar or brown sugar and vinegar.

Whisk everything until the sugar completely dissolves and keep it aside.

Take a boiling pot and add water.

Let the water come to a boil and then immerse the frozen udon noodles into it.

Let it cook for 2 minutes and then strain it completely. (Frozen noodles do not take too much time to cook and do not get mushy).

Next, take a non-stick pan and add oil. Keep the flame on low.

Whisk one egg with some salt and add it to the pan.

Gently spread the whisked egg throughout the pan. Cover it and let it cook on low flame.

When done take it out on a plate and do the same with the other egg.

After this, let them cool down and then roll the egg sheaths together. Make sure not to break them.

Now, slice them thinly like noodles. When done, keep them side.

Next, take a wok and add around 3-4 tbsp Oil.

Let the oil heat until it smokes a little. Spread it throughout the wok.

Keep the flame on medium and then add the minced garlic.

Fry it until golden and then add the chicken or any other meat.

Stir and let the meat cook through halfway. Then add the mushrooms.

Sauté all the ingredients until the mushrooms are almost cooked.

Then add the bok choy and bell peppers.

Give them a nice toss and sauté them until they are a bit soft.

After this, add the white part of the spring onion.

Toss everything one more time and then add the sauce mix.

Combine the meat and the veggies with the sauce and then add the udon noodles.

Stir all the ingredients gently and continuously on medium to high flame.

Take a taste test and add salt if needed.

When everything comes together, transfer it into a bowl.

Garnish the stir-fried udon noodles with the sliced fried eggs, spring onions (green part), and white sesame seeds.