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If using dried udon noodles, prepare according to directions on package (see notes).
Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about ½ cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (¼ cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (⅓ cup).
Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add ¼ cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
Add the dark green onion slices (½ cup) as well as the basil/cilantro leaves (¼ cup) if using. Stir together and serve.