1/2 lb. udon noodles
4 oz. shiitake mushrooms, thinly sliced
1″ piece of ginger, peeled and minced
2 scallions, thinly sliced, white and green parts separated
1/2 lb. green cabbages, thinly sliced
3 T soy sauce
1 T sesame oil
1 1/2 C water
salt and pepper
In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add ginger, white part of scallion, sesame oil, salt and pepper to taste. Cook, stirring occasionally, about a minute, or until the mixture is softened and fragrant.
Add cabbage, season again with salt and pepper. Cook 1 to 2 minutes, or until cabbage is wilted.
Add noodles, soy sauce and water to pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium and let simmer, 2 to 4 minutes, or until noodles are tender.
Remove from heat, season with salt and pepper, garnish with green part of scallion and serve.