• 1.65 lbs frozen udon noodles or fresh udon
• 1 ½ cups enoki mushrooms rinsed with ends trimmed and cut into half
• 3 cups king oyster mushrooms rinsed and sliced lengthwise into ¼-inch thin slices
• 3 cups napa cabbage chopped into 1-inch long pieces
• 1 green onion finely chopped
• 2 cloves garlic minced
• 2 teaspoon vegetable oil or any neutral oil

Noodle Sauce

• 1 tablespoon regular soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce or vegetarian stir fry sauce
• 1 teaspoon sesame oil
• 2 teaspoon Chinese black vinegar or rice vinegar or apple cider vinegar
• ¼ teaspoon black pepper