• 1/4 cup oyster sauce
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon packed light brown sugar
• 1 teaspoon Sriracha sauce
• 1 medium garlic, grated
• 1 medium (5-oz.) bunch scallions
• 2 tablespoons canola oil
• 12 ounces sliced mixed wild mushrooms
• 2 medium heads baby bok choy, thinly sliced
• 1 (10 ounce) package carrots, cut into match-stick size pieces
• 1/2 cup water, divided
• 1 (14 ounce) package pre-cooked Udon noodles

1. Whisk together oyster sauce, soy sauce ,mirin, rice vinegar, Worcesteshire, sesame oil, sugar , sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-icnh pieces and quarter pieces lengthwise, set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
2. Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brwon on both sides, about 4 more minutes. Add bok choy carrots sliced whites and light greens of scallions , and 1.4 cup water to pan with mushrooms. Cook, stirring o occasionally, until vegetables are just tender, about 3 minutes.
3. Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.

Recipe courtesy of https://www.allrecipes.com/recipe/8539106/yaki-udon/