Bring a pot of water to a boil and cook the udon noodles following directions on the package. About 6 minutes. Drain the noodles and reserve some of the cooking water.

Meanwhile, in a large wok or extra large stainless steel skillet over medium high flame add a good drop of the oil, just enough to coat the bottom of the pan. Throw in the mushrooms and move them around the pan with a wooden spoon, stir fry for about 2 minutes until they start to get a little color, while making sure not to burn them.

Add the bell peppers and cook an addition minute while constantly stirring them around while they cook. Add the baby broccoli to the pan together with another drop of oil if necessary to coat the veggies. Cook for about 3-4 minutes then add the snow peas. Stir fry an addition couple of minutes until desired tenderness is achieved but the broccoli and snow peas are sill a nice bright green color. Stir in the ginger and garlic and give everything a nice toss to mix well. Transfer to a dish and keep warm.

Pour in the teriyaki sauce and rice vinegar over the shrimp and toss to coat well. Add a little more oil to the wok or skillet and throw in the shrimp. Stir fry until the shrimp curls up and turns pink, a minute or so.

Add a splash of the reserved pasta water to thin out the sauce to your liking. Adjust seasonings to your taste with soy sauce.

Add the cooked udon noodles to the pan with the shrimp and teriyaki sauce. Toss to coat well all over and finish with a drizzle of sesame or olive oil. Add the stir fried vegetables back to the pan with the noodles and let them sit while you work on the eggs.

Crack the eggs in a small skillet with a pinch of sea salt, scrabble them together in the pan and cook to your desired taste.

Spoon the Udon noodles into bowls, top with a bunch of the veggies, shrimp and some of the scrambled eggs. Serve hot garnished with the scallions on top and a nice sprinkling of sesame seeds. Top with a few slices of red chile pepper for extra spiciness .