Cut the udo into 3cm pieces, peel thickly, and slice into thin strips.

Place udo in a bowl, add enough water and vinegar to cover, soak for 5 minutes, rinse, and drain.

Slice the carrot into thin strips. Cut the chikuwa lengthwise, then into quarters, and finally into thirds.

Heat sesame oil in a frying pan over medium heat, add carrots, and stir-fry until softened. Add udo and chikuwa, and stir-fry until everything is tender.