Cook udon as package directs, rinse, drain and set aside. Heat oils in a wok or deep skillet. Stir in the barley malt, shoyu and mirin. Stir in the carrots, daikon and red cabbage. Sauté 1 to 2 minutes. Add the black soy beans, bean sprouts, cooked udon and snow peas. Cook for 1 to 2 minutes, stirring occasionally, until the snow peas are bright green. Place in a serving bowl and garnish with scallions. May be served warm or chilled as a salad.
8g fat (27% calories from fat),