Nice, but I'd modify the recipe a bit, so here's my very own udon recipe
リナーうどん (Lina-Udon)
1. Chop 200 grams of pork into bite-sized pieces. Dice an onion and a few cloves of garlic. Take 30 grams of fresh snow peas, remove their strings, then chop them into 4-cm lengths. Slice three chilies into thin stripes. Remove the stem from a shiitake mushroom, then slice the remaining part into thin pieces. Chop some mitsuba (stone parsley) to lengths of about 3 cm.
2. Pour three cups of water into a pot, bring it to a boil, then add the pork. When the pork is lightly cooked, add the onion and simmer for a while. Skim as needed.
3. Add the garlic, snow peas, chilies, and shiitake, in that order. When the vegetables are lightly cooked, season with a tablespoon of strongly seasoned soy sauce.
4. Add the mitsuba and simmer for a few seconds. Dissolve three tablespoons of edible starch in an equal amount of cold water, then add it to the soup a little at a time, stirring constantly until the broth becomes a thick glaze.
5. In a separate pot, boil 300 grams of dried udon until cooked, then strain and place in large bowls. Cover the noodles with some broth which has been made by adding a strong, salty type of soy sauce and some sake.
6. Scoop the glazed broth over the noodles and broth, and top each bowl with a pinch of grated ginger.
頂きます!
to Brussels(capital city of Belgium) or Antwerp. 
