Vegetable Yaki Udon

Makes 1 to 2 servings

1 package fresh cooked udon noodles (approximately 8 ounces, varies slightly depending on the brand)*
1 tablespoon canola oil
1/4 medium carrot, peeled and cut into small strips
1/2 cup snow peas, cut into 1-inch pieces
1 to 2 large shiitake mushrooms, stems removed and caps chopped into small pieces
2 black garlic cloves, minced (or 1 clove of regular garlic)
1/2-inch piece of fresh ginger, peeled and minced
2 tablespoons soy sauce
2 tablespoons mirin

Directions:
1. Cook the udon according to the directions on the packaging.

2. Heat the oil in a wok or large skillet over medium-high heat. Add the carrot, snow peas, and mushroom, and stir-fry until lightly browned and still slightly crisp.

3. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

4. Add the noodles to the wok, or skillet, and stir-fry until lightly browned, about 1 minute. Then add the soy sauce and mirin and stir constantly until most of the liquid has evaporated, about 1 to 2 minutes. Serve immediately, or let cool before packing into a bento.

*Recipe Notes: This is how much I make when I’m making yaki udon for the Fujilings’ bentos.  It makes more than enough for 2 child-sized servings.  If you’re making these for an adult, or to serve as part of a meal, rather than as part of a bento, it makes enough for 1 adult portion.  If you want to be adventurous, you could always make your own udon noodles instead of using store bought!