Cook udon according to package directions, rinse, drain and set aside. Heat the oil in a large skillet and sauté the garlic for 1 to 2 minutes. Add the mushrooms and 1/2 tablespoon of shoyu. Sauté 3 to 4 minutes. Quickly rinse the cooked udon under hot water to warm them up, place the udon on top of the mushrooms and turn the flame to medium-low. Sprinkle the remaining shoyu over the udon, cover and simmer for 5 to 7 minutes or until the udon is hot. Remove the cover, add the green onions, mix and sauté another 1 to 2 minutes. Add more shoyu, if desired. Place in a serving dish.
7g fat (23% calories from fat),