Start with preparing the vegetables - Slice the onion, spring onions and mushrooms. Julienne the carrot or alternatively, cut into thin coins. This option might suit you better if you don't own a mandolin / julienne peeler - or if you simply can't be bothered with the fuss of cutting up fine strands of carrot.

In a small mixing bowl, prepare your sauce. Combine the Worcestershire, Tomato, Oyster & Soy Sauces with the Brown Sugar.

Set a large pot of water to boil and preheat a large non-stick wok over medium-high heat.

Brown your pork mince in the wok. Stir to break apart as it browns, stir occassionally as it starts to release it's liquid and continue to cook until all the juices have evaporated and the mince is starting to sizzle in the rendered fat. Use a slotted spoon to reserve the cooked mince in a clean bowl for adding back in later.

Add the sliced onions to the remaining fat in the wok and start caramelizing. Add in the carrot with 1/2tbsp oil as the onions are about half-way done and stirfry until tender. This will take a little longer if you sliced into thin coins. If you cut them really thick, you'll probably regret saving time on slicing that you're now spending waiting for the carrot to soften.

Add in the sliced mushrooms and remaining 1/2 tbsp oil and stirfry until softened. At this point, add your Soba noodles to the pot of boiling water and cook per packet instructions.

Drain the cooked soba and add to wok along with the mince, spring onions & sauce. Stir to combine over heat until everything is nice and hot. Serve as-is or with a drizzle of kewpie mayo & slices of pickled ginger.