Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients.
Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first. When everything is cooked, add the seasoning ingredients and turn off the heat.
In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom. Fry the noodles while pressing down on them with a spatula until the bottom is crispy. Turn and fry the other side.
You'll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side.
When the noodles are browned and crispy, transfer to a serving plate.
Put the mixture from Step 2 back on the heat. When it's bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce.
Pour the sauce from Step 4 over the noodles. Add some beni-shouga red pickled ginger on top to taste and serve.
Story Behind this Recipe
I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.
Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well.