Udon Noodle Stir Fry

Several months ago, I had seen this most amazing picture of a noodle stir fry.  It really must have made an impression on me, because I think I actually dreamed about those noodles several times.  Long, thick, lucious noodles with a slightly sweet and soy-saucy sauce, mixed with some of my favourite veggies in the whole world.  To my dismay, though, I could not find the website again.  I searched, and, finally!  I had rediscovered that website with those noodles that had been haunting me. 
I took the recipe and modified it a bit, adding more veggies and such, and could hardly wait to try it.  The only major change was that M and I could find nothing but fresh udon noodles- none of the big yellow ones that the original called for.  But the stir fry turned out so excellent- the noodles were delicious, the sauce perfect, and the veggies were all among my favourites.  Especially the king oyster mushrooms! 
You can find the udon noodles in the frozen/refrigerated section of the Asian markets.  Mine were part of a soup mix, but I through the seasoning packets away as they contained squid extract.  The noodles were vegetarian, though (obviously).  I have got to do more cooking with udon, now that I know I can buy them.

Udon Noodle Stir Fry

Serves 4

Inspired by Melting Wok

16 oz fresh udon noodles
2 large cloves garlic, minced
4 green onions, chopped
12 oz king oyster mushrooms (3 small or 2 large)
1 red bell pepper
1 1/2 cups snap peas
2 baby bok choy
5 oz spinach
2 ½ cups red cabbage
1 egg, beaten
½ tbsp corn starch
1 tbsp stir fry sauce
3 tbsp soy sauce
1 tbsp agave nectar
2 tbsp mirin
½ tbsp hot sauce
Pepper to taste
Cashews or peanuts for garnish

Mix together the corn starch, stir fry sauce, soy sauce, agave, mirin, and hot sauce in a bowl. Set aside

In a large pot of boiling water, cook the noodles until they begin to separate, just over five minutes. Drain and set aside.

Heat a bit of water in a wok over medium high heat. Add the cabbage and mushrooms, and stir fry for a minute or so. Add the bell pepper, garlic, and peas, and cook for another 2 minutes. Add the green onion and bok choy, and cook for another 2 minutes. Add the spinach, stir until wilted, then create a crater in the middle of the veggies. Pour in the egg, and allow to sit for several minutes, until the egg is almost cooked through. Stir in the egg and add the sauce, and cook until heated through. Serve, topped off with nuts.

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