Chili Garlic Stir Fry

1. Set water to heat w/ some soy sauce and rice vinegar. When boiling and udon and cook until slightly under done. Drain and coat with a small amount of sesame oil so the noodles don't stick to each other. Meanwhile:

2. Drain tofu, splash with soy sauce and press to remove excess fluid.

3. Mix chile-garlic sauce, soy sauce, rice vinegar and oysters sauce to desire heat/salt/flavor - to about 1/4 - 1/3 cup total.

4. Slice green garlic and ginger, slice mushrooms. Clean and trim scallions, cut into 1 inche pieces. Clean and trim any additional greens.

5. Heat 1 tsp sesame oil, add a little garlic/ginger and saute mushrooms until cooked. Splash w/ soy sauce and set aside.

6. Heat 1 tsp sesame oil, lightly fry tofu. Set aside and cut into cubes when a little cooler.

7. Heat 1 tps sesmae oil, add remaining ginger/garlic, saute until fragrant, add scallions and saute briefly, add greens. Almost immediately add noddles and stir. Pour half of chile-garlic-soy-vinegar-oyster sauce over noodles. Toss to coat. Add tofu and mushrooms and the rest of the sauce. Stir until the tofu and mushrooms are re-heated and everythign is covered in sauce.

8. Serve immediately.