Prepare the udon noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.

In a small bowl, whisk together the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, and 2 teaspoons sugar. Adjust the seasoning according to taste.

Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom.

Add 1 thinly sliced carrot and 100 grams of edamame beans to the pan. Stir-fry for 2 minutes.

Add the pak choi, chopped into bite-size pieces, to the pan and continue to stir-fry until the vegetables are just tender, about 2 more minutes.

Add the cooked udon noodles and the prepared sauce to the pan. Toss everything together for another 2-3 minutes, ensuring the noodles are well coated and heated through.

Serve the noodles garnished with chopped spring onions, roughly chopped peanuts, and additional soy sauce or chili flakes on the side if desired.