• 1/2 medium onion (3.5 oz)
• 2-3 leaves cabbage
• 1 carrot
• 2 shiitake mushrooms
• 2 green onions
• 6 oz meat
• 2 servings frozen udon
• 1 tbsp vegetable oil
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• 3 tbsp mentsuyu (3x concentrated)
• 1 tsp soy sauce
• 3 tbsp bonito flakes
• 2 tbsp pickled red ginger

1. slice (don't dice) onions. cut cabbage leaves into 1 inch squares, discarding tough core. julienne carrot. slice mushrooms, discarding tough stem. cut green onions into 2 inch pieces. cut meat into 1 inch pieces.
2. blanch frozen noodles in boiling water for 30-45 seconds, just enough to loosen up. transfer to plate.
3. stir fry meat until no longer pink, seasoning with salt and pepper.
4. add onion slices and stir fry until tender.
5. add veggies, stirring to coat with oil, and steam on low for 3 minutes until slightly wilted.
6. add noodles to pan and toss using tongs.
7. add mentsuyu and soy sauce.