Ingredients:
Carrots (1 Large)
Beans (A handful?)
Spring onions( 4 Small knobs)
Portobello, Shitake, Button, Spidery Mushrooms ( 1 or 2 each)
Ginger (1 medium piece)
Garlic (3 medium peeled pearls)
Udon Noodles (As much as you want to eat usually 1 bunch)
Hoisin sauce (1/2 Tablespoon)
Soy sauce (1/2 Tablespoon)
Mushroom sauce (1/2 Tablespoon)
Sesame oil (1 Tablespoon)
Vegetable stock (1/2 Cup)
Preparation:
Wash and cut carrots and beans in the shape you like.
Chop spring onions keeping whites and greens separate.
Wash and slice Mushrooms.
Mince ginger & garlic.
Heat a pot of water and Cook udon noodles in boiling water till al dente, then strain and cool under running cold water. Keep half a cup of this water/stock aside if you do not have vegetable stock available as an ingredient.
Mix all sauces and 1/2 tablespoon sesame oil in a cup and keep separate.
Heat oil in a pan, fry ginger and garlic in oil till slightly brown.
Add spring onion whites and fry for a minute.
Add veggies and stir fry till veggies are cooked. You may add a quarter or half cup of water and cover with a lid if you want the veggies well cooked instead of stir fried.
Add mushroom and stir for a couple of minutes till mushrooms soften.
Add sauce mixture, udon and veggie stock and cook till reduced to the desired gravy level.
Drizzle sesame oil and top with chopped greens of spring onions.