Boil udon noodles for 8 minutes, drain, and keep aside; we'll need about two cups of cooked udon. Sauté half a cup of chopped spring onions with a spoon of chopped garlic and a few slices of red chillies in sesame oil. Add to it about 300 grams of sliced chicken, salt to taste, and a dash of paprika and cook. Once the chicken looks almost cooked, add two cups of broccoli florets and sauté some more. In a separate bowl, mix three tablespoons of soy sauce, a teaspoon of ginger paste, a spoon of sugar, a spoon of mirin, a spoon of cornstarch and a little water to make a thick sauce-like consistency. Add to the wok. Now add your cooked udon noodles and stir-fry for 2-3 minutes before taking off the heat.
Serve with a generous bit of pork floss, and garnish with toasted sesame seeds! Yum.