Udon Noodle Stir Fry with Mixed Beans

My poor wife had to work very long hours one day last week and so I got command of the kitchen again. I cooked up something interesting since I wanted to use both udon noodles and beans. Anyway, it didn't taste all too bad and thus I present here without further ado the recipe:

Ingredients

• 270 g Udon Noodles
• 400 g White Button Mushrooms, quartered
• 3 bunches of baby Bok Choi, sliced in half
• 1 can of Mexican Mixed Means (Red Kidney Beans, Pinto Beans, Black Beans)
• 8 cloves of Garlic, chopped
• 1 small Red Onion, chopped
• 2 tablespoon Kikoman Soy Sauce
• 1 tablespoon Canola Oil
• 2 teaspoons Rice Wine Vinegar
• 1 tablespoon Cooking Sake
• 1 teaspoon Sesame Oil

Preparation

• Heat canola oil in a large wok or frying pan
• Fry onion on low heat for 5-7 minutes, until it starts to brown
• Fry garlic for 2-4 minutes, until it starts to brown
• Add mushrooms, slightly increase heat and fry for 2 minutes
• Cook udon noodles as per instruction in a separate saucepan
• Add soy sauce, Rice Wine Vinegar and Cooking Sake and increase heat to medium high, cook mushrooms and sauce for 8 minutes
• Add beans and cook for another 2 minutes
• Add bok choy and cook for 3 minutes
• Add sesame oil
• When udon noodles are ready, add about a 1/4 cup of the cooking water to the wok, then drain udon noodles well
• Add udon noodles to the wok and mix well
• All done!