Boil dried udon 1 minute shorter than the suggested cooking time or if using instant udon , blanch for few seconds , drain well and set aside .

*Cut lettuce into 1 x 2 1/2 -inch strips , cut scallions diagonally , separate the white and the green part . Divide the vegetables into 2 portion . The author recommends to cook two servings at a time as adding too many ingredients to a heated wok will slow down the cooking process .

* In a wok or a large skillet over medium heat add 1 tbsp oil , add half of the shrimp and cook for about 4 minutes . Add half of the garlic and the white part of the scallion and cook for 20 seconds . Transfer to a bowl . Add more oil and when it is hot , add 2 eggs to the wok , turn up heat to medium high and give eggs several large stirs, breaking the yolks and briefly cooking the eggs . When the eggs are fluffy but still undercooked , transfer to to the bowl with the shrimp . Turn down heat to medium , add one portion of the vegetables , cook , stirring from time to time until they are wilted . Add half of the udon , stock , black pepper , salt and soy sauce . Cook the mixture , stirring from time to time until sauce is almost absorbed . Adjust taste and add more seasoning , if desired .

* Add the cook shrimp and eggs , the green part of the scallion to the wok and stir mixture until well incorporated . Transfer to a large platter and keep warm while you do the remaining half of the ingredients .