Cook udon according to package directions, rinse, drain and set aside. Heat sesame oil in a skillet. Sauté garlic, mushrooms, carrots, cabbage and half the green onions about 5 minutes. Reserve half the green onions for garnish. Add pickled ginger, all of the ginger juice and cooked udon. Heat thoroughly. Serve and garnish with crumbled nori and remaining green onions.
Per serving - 240 calories, 3 gram fat (11% calories from fat), 10 gram protein, 44 gram carbohydrate, 6 gram fiber, 0 milligram cholesterol, 344 milligram sodium