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Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.
Heat up a small bit of oil in a non-stick pan over medium heat. Add the shallots, meat (if using) and shredded carrot. Cook until the carrots and shallots are soft, but not overly brown, about 2-3 minutes. Add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with sliced green onions and bonito flakes. Enjoy hot.