Defrost frozen Udon, or cook dried Udon according to the package. Set aside.
Cut cabbage into 1"(2.5 cm) squares. Slice onion thinly. Cut carrot into thin strips. Slice snow peas thinly. Cut pork into bite-size pieces.
Heat oil in a wok or frying-pan, cook pork until lightly browned, add vegetables and cook for a couple of minutes. Add Udon and stir-fry for a minute, and season with salt. Then add all the ingredients for the sauce. Cook until noodles are all coated with the sauce and the liquid is almost gone.
Plate the cooked noodles and top with Katsuobushi flakes.
