Thinly slice the chicken breast.
In a small bowl mix the sake, soy sauce, mirin and sugar until the sugar dissolves. Pour over the chicken and leave to marinate for at least 30 minutes.
Cook the udon noodles in a large pot of boiling water for 2 minutes. Drain and rinse under cold running water and put into a large bowl
Beat the eggs, curry oil and soy sauce together and mix into noodles.
Heat the wok over medium heat until completely hot. Add in 1 tbsp of the vegetable oil. Add the chicken and any remaining marinade and stir fry until cooked, about 3 minutes. Once fully cooked add to the bowl of noodles.
Add the shrimp to the wok and stirfry until pink. Set aside.
Add another 2 tbsp of oil to the wok. Add the broccoli florets and stirfy for a minute. Add the mushrooms and stirfry for another minute. Add the red pepper and leeks and stir fry for another minute. Add the beansprouts and immediately add the bowl of egg covered noodles and chicken. Stirfry quickly until the egg is cooked and the noodles are hot.
Divide between four plates and top with three shrimp, fried onion, sprinkling of fish powder and pickled ginger.