Cook the udon in boiling water for 4 minutes. Add the wakame flakes and continue cooking at a rolling boil until the udon is tender but still chewy, about 4 to 5 more minutes. Drain. Toss with olive oil and shoyu to taste. Garnish with chopped scallions.
Per serving - 256 calories, 7 g fat (23% calories from fat), 10 g protein, 40 g carbohydrate, 3 g fiber, 0 mg cholesterol, 368 mg sodium