Yaki Udon with Vegetables and Mushrooms

Clean and slice the mushrooms. In a wok or large pan, heat the vegetable oil and sauté the mushrooms until golden and slightly crispy.

Meanwhile, cook the udon noodles according to package instructions (usually about 3 minutes in boiling water), then rinse them with cold water and drain well. Tip: cook them in plenty of water, without salt, over high heat.

To the browned mushrooms, add the minced garlic and ginger. Add the brown sugar and two tablespoons of soy sauce. Add the green onion cut into larger pieces and sauté everything together for one minute.