Cut the cabbage and carrot into bite-sized pieces for kids. Rinse the bean sprouts and remove the roots if you like.

Heat a skillet, add the ground meat and sake (or water), and cook until the meat changes color. (No oil needed for a lighter, kid-friendly meal!)

Add the cabbage, carrot, and bean sprouts. Stir-fry over medium heat until the vegetables are tender.

Quickly rinse the udon noodles under water, drain lightly, and add them to the skillet. (This helps separate the noodles and cooks them faster.)

Cover and steam until the noodles are heated through. Sprinkle with soy sauce and bonito flakes, mix well, and it's ready! For adults, add mayonnaise or sauce to taste.