Stir fried vegetables with Teriaki sauce and noodles

Needed to make dinner in a hurry, so here is what I did. Take 50g of ordinary sugar and put it in a pot. Add 2 tablespoons of soy sauce and give it a stir. Put it on a medium heat and stir occasionally until all of the sugar dissolves. Then turn on the heat and add a glug of sake. Put the lid on the pot and leave it until you are ready to serve. 

Chop a variety of vegetables into bite sized pieces. Tougher vegetables like carrots will need to be sliced smaller. Use whatever you prefer, but I used half a cabbage, an onion, a carrot, a mug of frozen peas, a red pepper and some mushrooms. 

Heat some sesame oil and olive oil in a wok. Add the vegetables one at a time cooking for a minute or 2 between each addition. Add from requires most cooking (carrots for example) up to requires least cooking - say cabbage. Toss them while they cook on a high heat. 

While that is cooking put on a pot of boiling water. Don't add salt, noodles are already very salty. Drop the noodles into the water and simmer for 3 minutes. 

Drain the noodles. Divide the vegetables between 2 bowls. Top with the noodles and spoon the sauce over.