Thaw/cook noodles - either thaw overnight or boil for 2 minutes, or microwave until just thawed. If they are completely thawed you don't need to boil them. If you are using dried udon noodles, follow packet instructions. I often add a spash of sesame oil once they are cooked and drained.
Mix the sauce ingredients together and put aside until ready.
Heat your frypan (nonstick or cast iron or your wok) and add ½ tablespoon oil until hot. Fry the eggs. Cook until the bottom is golden and the white is cooked butthe yolk is still runny (this is my preference, but if you like hard egg yolks, then go for it). Remove eggs to a plate until ready to serve.
Add remaining oil and add the minced beef. Cook, breaking it apart using your spatula, until browned.
Add the carrot and the cabbage, stir and keep it moving for a minute or two (add more oil if necessary).
Add the spring onions and the ginger and garlic. Stir for about a minute until you can smell the ginger and garlic.
Add the noodles to your pan/wok and pour in your sauce. Stir and mix until the sauce is absorbed. Transfer to serving dish.
* when cooking this at home I serve it on one platter (or even straight from the wok!) with garnishes and egg on side plate so that people can help themselves and then add egg on top. If you prefer you can serve on plates and garnish etc with egg.
Garnish with your sesame seeds, nori and egg and chilli oil (if you are me and add it to everything!).