Remove the strings from the snow peas. Add a pinch of salt to boiling water, then cook the snow peas for about 1 minute. Transfer to cold water to cool, then drain.

Slice the kamaboko to your preferred thickness. Thinly slice the green onions.

In a pot, combine 1 1/8 cups water (270 ml) and 1 2/3 tablespoons Chanpuru Sauce (25 ml). Bring to a boil. Adjust the amount of sauce to taste if needed.

Place the cooked udon noodles in a bowl. Pour the hot broth from step 4 over the noodles, then top with the prepared snow peas, kamaboko, and green onions. Serve.