Stir-Fried Udon with Veggies

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1 package udon noodles

½ lb tofu (or chicken thighs)

½ lb Napa cabbage or bok choy (chopped)

½ lb shiitake mushrooms (sliced)

1 tbsp soy sauce (pantry)

1 tbsp ponzu sauce

1 tbsp mirin (pantry)

Shichimi togarashi for garnish

Leftover peppers from fridge

Cook the udon noodles according to package instructions. Drain and set aside.
Heat a pan or wok and stir-fry the tofu or chicken with soy sauce until browned.
Add the cabbage, mushrooms, and leftover peppers. Stir-fry for 3-4 minutes.
Mix in ponzu sauce and mirin. Add the cooked udon noodles and toss everything together.
Garnish with shichimi togarashi before serving.