Bring 2 litres of water to a boil in a large saucepan. Keep it bubbling for later when the noodles go in.

Slice garlic into thin discs.

Peel and slice onion into thin strips.

Peel carrot, slice lengthways into thin sheets, then cut into matchstick batons.

Core cabbage and shred into 1 cm ribbons.

Slice red pepper into thin strips.

Thinly slice spring onion for garnish.

If using pickled ginger, slice it thinly too.

Heat oil in a large pan or wok over medium-high. Add Quorn pieces and fry 3–4 minutes until golden and crisp on the edges. Season with salt and pepper.

Add garlic and onion first, fry until fragrant. Then add cabbage, carrot, and red pepper. Stir-fry until glossy and just tender with a bit of crunch.

Drop udon into the boiling water. Cook 2 minutes less than packet instructions if dried; if fresh, just until they separate. Drain thoroughly.

Turn heat to medium-high. Add drained noodles to the pan with Quorn and veg. Pour in soy sauce, mirin, sake, and sprinkle in kombu dashi. Stir-fry vigorously until the noodles are coated in glossy sauce.

Divide between bowls. Garnish with sliced spring onion and pickled ginger. Enjoy hot — slurping encouraged!