Yaki Udon

In a small bowl, whisk together the oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire sauce, sesame oil, brown sugar, Sriracha, and grated garlic. Set aside. (Prep time: 5 minutes)

Prepare the scallions: remove and discard the root ends. Chop the white and light green parts into 2-inch pieces, then quarter them lengthwise. Set aside. Thinly slice the remaining dark green parts and reserve for garnish. (Prep time: 5 minutes)

Heat canola oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms in a single layer and cook, undisturbed, until browned on one side. (Cook time: 3 minutes)

Stir the mushrooms and continue to cook, stirring occasionally, until they are tender and golden brown on both sides. (Cook time: 4 minutes)

Add the sliced baby bok choy, matchstick carrots, and the reserved white and light green scallions to the pan with the mushrooms. Add 1/4 cup of water. Cook, stirring occasionally, until the vegetables are just tender. (Cook time: 3 minutes)

Add the pre-cooked udon noodles and the remaining 1/4 cup of water to the pan. Gently separate the noodles with tongs or a spoon. (Cook time: 2 minutes)

Pour the reserved oyster sauce mixture over the noodles and vegetables. Cook, stirring constantly, until the noodles and vegetables are well-coated and the sauce is heated through. (Cook time: 1 minute)

Divide the Yaki Udon among serving bowls and garnish with the reserved sliced green scallions and any optional garnishes, such as thinly sliced nori, fresh cilantro, lime wedges, or furikake seasoning. Serve immediately.