6 Ounces Dried Udon Noodles 1 Tablespoon Toasted Sesame Oil 2 Cloves Garlic, Minced 1 Inch Fresh Ginger, Peeled and Finely Minced 1 Pound (4 Cups) Frozen Stir Fry Vegetables (Such as Broccoli, Carrots, Green Beans, Mushrooms, and Peppers) 1 Cup Frozen Shelled Edamame 1/2 Cup Teriyaki MiSo Good 2 Scallions, Thinly Sliced Cook the noodles in boiling water according to the instructions on the package. Thoroughly drain and rinse in cold water; set aside. Heat the oil in a medium skillet over medium heat. Add the garlic and ginger, cooking for 1 - 2 minutes, until highly aromatic. Add in the stir fry vegetables and edamame. No need to thaw them in advance, since the heat of the pan will quickly warm them through. Saute for 5 - 6 minutes until lightly browned. Add the cooked and cooled noodles and stir thoroughly to incorporate. Stir fry for another 3 - 4 minutes before adding in the teriyaki miso. Cook until the sauce has thickened and mostly absorbed into the noodles; about 4 minutes. Quickly remove the pan from the heat and distribute the mixture between 2 - 3 dishes. Top with scallions and serve hot. Makes 2 - 3 Servings Notes: For a spicy stir fry, add 1 - 2 teaspoons sriracha, to taste, along with the teriyaki sauce.