Udon noodles can be found at Asian food markets and in most large super markets.
 
Ingredients
 
·        1 cup boiling water
·        1 cup dried shiitake mushrooms
·        6 ounces udon noodles
·        2 egg whites
·        1 egg
·        2 tsp canola oil
·        2 tbsp toasted sesame oil
·        3 cloves garlic, mined
·        2 tsp finely chopped fresh ginger
·        ½ tsp red chili, seeds and membranes removed, finely chopped (optional)
·        1 red bell pepper, sliced into thin strips
·        2 cups sugar snap peas, tips removed and halved
·        ¼ cup light teriyaki sauce
 
1.     Place mushrooms into a small bowl and pour boiling water over top; and set aside for 20 minutes, covered. Once mushrooms have properly soaked, set aside ½ cup of the water and drain mushrooms thoroughly using a colander or sieve. Make sure to squeeze out any excess liquid.
2.     In a separate small bowl whisk together egg whites and whole egg. Pour 1 tbsp of the canola and 1 tbsp of the sesame oil into a large non-stick skillet over medium heat. Once oil has heated pour egg mixture into the pan making sure that the egg covers the whole bottom. Without stirring, cook the omelette for 2 to 3 minutes. Once cooked, carefully transfer omelette onto a cutting board and slice into 2 inch strips. Cover and set aside.
3.     Using the same skillet, heat the remaining oil over medium-high heat. Once oil has heated add mushrooms, minced garlic and red chili pepper, if using; cook for 1 minute, stirring consistently. Pour in red pepper strips and peas and cook for another 2 minutes or so.
4.     Once red peppers become crisp pour in the reserved water (from the mushrooms) and teriyaki sauce. Turn heat up and allow mixture to come to a boil. Once boiling, remove lid and allow to simmer for 3 minutes. Turn heat down to keep mixture from burning while making noodles.
5.     Meanwhile, following the package directions cook udon noodles in boiling water until tender. Once done transfer into a colander and drain properly. Divide noodles into serving dishes and top with egg strips and vegetable stir-fry. Serve immediately.
 
Serves 4