Wash and prepare all the vegetables. Cook the udon noodles following the instructions on the packaging, but remove them 2 minutes before the end of the cooking time. Rinse in cold water to remove the starch and then drain.
Heat a wok, add the oil and stir-fry the mushrooms, carrots, garlic and ginger for 1-2 minutes. Add the leek and cabbage. Cook for 5 minutes.
Taste to check if the cabbage is cooked. Add the noodles and the teriyaki sauce. Stir and cook for 2 minutes.
Take off the heat and add the spring onions.