Follow these steps for perfectly cooked Simple Veggie Fried Udon every time:

1. Prepare the Udon Noodles: Cook the udon noodles according to the package instructions. Most pre-cooked, vacuum-sealed types just need a quick dip (1-2 minutes) in boiling water to loosen them. Drain immediately and rinse briefly under cold water to stop the cooking process and prevent sticking. Set aside. Tip: Avoid overcooking the noodles at this stage, as they will cook further in the stir-fry.
2. Mix the Stir-Fry Sauce: In a small bowl, whisk together the soy sauce, mirin, vegetarian oyster sauce (if using), sesame oil, brown sugar (or maple syrup), water (or vegetable broth), and red pepper flakes (if using). Set aside. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of cold water until smooth to create the slurry. Keep this nearby.
3. Prepare the Vegetables (Mise en Place): Ensure all your vegetables are washed, chopped, sliced, and ready to go before you start cooking. Stir-frying is a quick process, so having everything prepped (mise en place) is crucial. Keep aromatic ingredients (garlic, ginger, white parts of green onions) separate from the harder vegetables (carrots, broccoli) and softer vegetables (bell pepper, mushrooms, cabbage).
4. Heat the Wok or Pan: Place a large wok or heavy-bottomed skillet over medium-high heat. Allow it to get properly hot – a drop of water should evaporate instantly.
5. Sauté Aromatics: Add the neutral oil to the hot wok. Swirl to coat. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry constantly for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
6. Cook Harder Vegetables: Add the sliced onion, carrots, and broccoli florets to the wok. Stir-fry for 3-4 minutes, tossing frequently, until the vegetables begin to soften but are still crisp (tender-crisp). The high heat helps achieve this texture without making them mushy.
7. Cook Softer Vegetables: Add the sliced bell pepper, mushrooms, and shredded cabbage to the wok. Continue to stir-fry for another 2-3 minutes, until the mushrooms release their liquid and the cabbage begins to wilt. The goal is to cook everything quickly while retaining some bite.
8. Combine Noodles and Sauce: Push the vegetables to the sides of the wok to create a well in the center. Pour the prepared stir-fry sauce mixture into the center and bring it to a simmer (this should happen quickly due to the wok’s heat). Give the cornstarch slurry a quick re-stir and pour it into the simmering sauce, whisking constantly. The sauce should thicken slightly almost immediately.
9. Toss Everything Together: Add the prepared udon noodles to the wok. Gently toss everything together – noodles, vegetables, and sauce – using tongs or spatulas until the noodles and vegetables are evenly coated in the glossy sauce. Continue tossing for 1-2 minutes to allow the noodles to heat through and absorb the flavors.
10. Final Touches & Serve: Turn off the heat. Taste and adjust seasoning if necessary (more soy sauce for saltiness, a touch more sugar for sweetness, or more chili flakes for heat). Stir in most of the green parts of the sliced green onions, reserving some for garnish. Serve the Simple Veggie Fried Udon immediately, garnished with the remaining green onions and perhaps some toasted sesame seeds.