Prepare your Chinese broccoli by washing it well and slicing into 1-inch-long pieces, discard the ends.
In a bowl, whisk your eggs. Set aside
In a separate bowl, mix the cornstarch and water. Set aside
In a large wok or saucepan filled with water, bring it to boil. Add your frozen udon when the water is piping hot. Loosen and once loosened, strain udon immediately and set aside. Tip: To make the udon chewier, run under cold water and strain the cold water.
Into the same wok or pan set over medium heat, add 1 tsp of cooking oil. Fry your eggs until they take form. Once form but still moist looking, transfer eggs to a plate and set aside.
Back into the wok, add 1 tsp of cooking oil followed by Chinese Broccoli and minced garlic. Mix and cook until wilted.
Sweep the vegetables aside, add another 1 tsp of cooking oil and toss in udon noodles. Pour in dark soy sauce, regular soy sauce, black vinegar, sesame oil, and cornstarch water. Add back in eggs. Gently mix everything together.
Once noodles are coated in brown sauce, remove off heat immediately to serve. Optional garnish sprinkle sesame seeds over top. Enjoy!