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.
Per serving - 282 calories, 7 g fat (23% calories from fat), 14 g protein, 40 g carbohydrate, 4 g fiber, 0 mg cholesterol, 437 mg sodium