Begin by cooking the udon noodles according to the package instructions, usually boiling them in a pot of water for about 8-10 minutes until tender but chewy. Once done, drain and set them aside in a bowl, adding a drizzle of sesame oil to prevent sticking and enhance their flavor.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat until shimmering, which should take around 1-2 minutes.

Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger to the hot oil, stirring quickly for about 30 seconds.

Introduce your choice of protein (chicken, shrimp, or tofu) to the skillet, cooking until browned and fully cooked through.

Once your protein is cooked, toss in your chopped vegetables and stir-fry for 3-5 minutes until they are tender yet vibrant.

Carefully add the cooked udon noodles and 3-4 tablespoons of soy sauce to the skillet. Toss everything together for about 2-3 minutes.

Serve your Yaki Udon immediately in warm bowls, garnishing with sliced green onions for a fresh finish.