1. Add all the Flavouring Sauce ingredients into a measuring cup or a small bowl and mix well. Set aside until required.

2. Transfer the udon noodles to a sieve and untangle the noodles quickly under running water. Drain.

3. Heat oil and sesame oil in a wok or a large frying pan over medium-high   heat.

4. If making pork Yaki Udon, add the pork slices to the frying pan and sauté until the pork is almost cooked through.

5. If making Prawn Yaki Udon, add the prawns to the frying pan and sauté until the prawns curl up to form a 'C' shape and the surface starts browning a little bit (about a minute). Put the prawns aside on a plate. Add a bit more oil to the frying pan if too dry.

6. Add the carrots to the frying pan and stir-fry for 30 seconds, then add the cabbage and the mushrooms. Stir-fry for about 1 minute until the cabbage is half cooked, then add the shallots.

7. After mixing the shallots with the meat and vegetables, add the noodles and prawns, including the juice (if making Prawn Yaki Udon). Stir-fry, mixing all the ingredients well until some noodles start browning a little bit.

8. Add the Flavouring Sauce mixture and mix quickly to ensure that all the noodles are coated with the sauce and the sauce has almost evaporated. Turn the heat off.

9. Transfer the noodles onto serving plates, pile it into a mound, and top with bonito flakes. Put the benishōga on the top or the side of the noodles.

10. Serve immediately.