Cook the noodles as directed on the package, rinse, drain and set aside.
If using whole shiitake, remove and discard the stems, and slice the caps. Place the shiitake and shiitake soaking liquid in a small saucepan, cover and bring to a boil. Lower the heat and simmer about 15 minutes. Remove and drain.
Heat the olive and toasted sesame oil in a large skillet and sauté the onions and cooked shiitake for 3 to 5 minutes.
Combine the water, kuzu, shoyu, ponzu, honey, ginger, and hot pepper sesame oil in a measuring cup and whisk to dissolve the kuzu. Pour the liquid into the skillet and add the celery and carrots. Stir constantly until the liquid begins to thicken.
Add the red peppers, bean sprouts, Chinese cabbage and snow peas to the skillet, mix, simmer 1 minute and add the cooked udon. Simmer another 2 to 3 minutes until the udon is hot. Adjust the seasoning with more shoyu, if desired and serve hot.
Per serving - 297 calories, 7 g fat (19% calories from fat), 12 g protein, 55 g carbohydrate, 10 g fiber, 0 mg cholesterol, 485 mg sodium