In a bowl, whisk together ¼ cup soy sauce, 2 tablespoons mirin, and 1 tablespoon sesame oil until smooth. Set aside.

Bring a large pot of water to boil. Add udon noodles and cook for 3-4 minutes until tender. Drain and rinse under cold water.

Heat a wok over medium-high heat and add 1 tablespoon sesame oil. Add your choice of sliced protein and cook for 3-4 minutes until browned.

Add the thinly sliced carrots, snow peas, shredded cabbage, and chopped green onions. Stir-fry for 3 minutes until tender yet crisp.

Reduce heat to medium; pour sauce over stir-fried ingredients. Add rinsed noodles and toss for 1-2 minutes until coated.

Serve on plates, garnished with toasted sesame seeds and pickled ginger. Enjoy!