Heat 1 tablespoon oil in saucepan over medium low heat. Add red onion and cook for 3 minutes. Add chicken fillet and stir fry for around 5 minutes. Add slowly chicken stock and put udon in and cover the lid and wait for boil.
Then add soy sauce, shoa hsing wine, bean sprouts and dried seaweed (The dried seaweed need to soak into water for 2 to 3 minutes before cooking).
At the same time, stir fry flowers with eggs together in a wok - just combine all the flowers and eggs together with a bit sesame oil, sugar and stir, then put into wok.
Serve in bowls with the fried eggs mix on top, as well as a few shallots and fresh onion.