Cook the udon as package directs, rinse in a colander and drain.
Heat the oils in a large skillet and sauté the garlic 1 minute. Add the shiitake slices, button mushrooms and half of the shoyu. Stir fry, moving constantly, for 4 to 5 minutes until the mushrooms are browned. If the mushrooms stick to the bottom of the skillet, add a couple tablespoons of the shiitake cooking water. Add the udon and the remaining shoyu. Mix well to coat the udon with shoyu and the mushroom juices. Toss constantly until hot, about 3 to 4 minutes. Mix in the blanched carrots, broccoli and snow or snap peas. Stir fry several more seconds and serve.
7g fat (22% calories from fat),