Prepare the udon noodles according to the package instructions. Usually, this involves boiling them for a few minutes until they are just tender. Drain and rinse under cold water to stop the cooking process. Set aside.

In a small bowl, mix together 4 tablespoons of teriyaki sauce, 1 tablespoon of soy sauce, and 1 tablespoon of honey or maple syrup to create the teriyaki mixture. Set aside.

Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add 100 grams of baby corn (cut into halves) and 100 grams of mangetout. Stir-fry for about 3 minutes until they start to soften.

Add chopped bok choy (2 heads, cleaned and chopped) and continue to stir-fry for another 2 minutes.

Add the cooked udon noodles and the teriyaki sauce mixture to the pan. Toss everything together for 2-3 minutes, ensuring the noodles and vegetables are well coated in the sauce.

Slice 2 spring onions and scatter them over the stir-fry, along with a sprinkle of sesame seeds (about 1 tablespoon).

Serve the udon teriyaki hot, with additional teriyaki sauce or soy sauce on the side if desired.