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Boil your udon noodles for just a couple of minutes until heated through. Drain and briefly rinse under cold water. Set aside for later.
In a large pan or wok, heat a splash of oil over medium heat. Add the finely sliced onion and sauté until it becomes soft.
Next, toss in the ginger, julienned carrot, shiitake mushrooms, and sliced cabbage. Cook for about 5-7 minutes until the vegetables are tender.
Once the vegetables are cooked, add the udon noodles to the pan and mix everything together.
In a small bowl, whisk together the light soy sauce, Japanese soy sauce, dark soy sauce, mirin, and sesame oil. Pour this flavourful sauce over the noodles and vegetables, tossing everything together until well-coated. Taste and adjust salt levels if needed.
If you’re including chicken, stir it in now and cook until heated through. Garnish your dish with chopped spring onions before serving!