1. Cut okra into sections, shred carrots and cucumbers
2. Add appropriate amount of water to the pot, add the udon noodles after the water boils and cook for 3 minutes
3. Remove cold water, add appropriate amount of sesame sesame oil, mix well and put it in the refrigerator
4. Add appropriate amount of water to the pot, add the okra segment and carrot shreds after the water is boiling, blanch it and remove it
5. Take out the udon noodles, add the blanched okra and carrot shreds, and drizzle with an appropriate amount of soy sauce
6. Add shredded cucumber and a spoonful of signature bibimbap sauce
7. Boil water, beat in eggs, cook for 3 minutes and remove
8. With cherry tomatoes, the signature udon can be served
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