Vegetable Yaki Udon

In a hot wok, sauté sliced and cleaned mushrooms in oil until golden.

Meanwhile, cook udon noodles for 3 minutes, rinse, and drain. (Tip: cook in unsalted water, ten times the amount of water compared to noodles, and in a really vigorous boil)

Add finely chopped garlic and ginger to the mushrooms, add a tablespoon of sugar, two tablespoons of soy sauce. Then add spring onions cut into larger pieces and sauté everything together for another minute.