Vegetarian Yaki Udon with Mushrooms

Clean the mushrooms and slice them. Sauté until golden brown in a hot wok or large pan with a little vegetable oil.

Meanwhile, cook the Udon noodles according to package instructions (approx. 3 minutes) in unsalted water, drain, and rinse with cold water. Pro tip: Use plenty of boiling water.

Finely chop the garlic and ginger. Add them to the wok with the mushrooms, along with the cane sugar and two tablespoons of soy sauce. Cut the spring onions into larger pieces, add them, and stir-fry everything for another minute.