Nutrition per serving may change if servings are adjusted.
1 cup dried shiitake or Chinese black mushrooms (1 ounce)
1 cup boiling water
6 ounces dried udon noodles
2 egg whites
2 teaspoons cooking oil, divided
2 teaspoons toasted sesame oil, divided
2 teaspoons finely chopped fresh ginger
½ teaspoon crushed red pepper (optional)
3 cloves garlic, minced
2 cups sugar snap peas or pea pods, halved
1 red bell pepper, cut into thin bite-size strips
¼ cup light teriyaki sauce
Combine mushrooms and the boiling water in a small bowl. Cover and let stand for 20 minutes. Drain the mushrooms, reserving ½ cup of the liquid. Chop the mushrooms and set aside. Meanwhile, cook noodles in additional boiling water in a large saucepan for 5 minutes; drain. Return the noodles to the saucepan; cover and keep warm.
For egg strips, combine egg whites and whole egg. Heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil in a 10-inch nonstick skillet over medium heat. Pour the egg mixture into the skillet. Lift and tilt the skillet to form a thin layer of egg on the bottom. Cook, without stirring, for 2 to 3 minutes or just until set. Slide out onto a cutting board; cool slightly. Cut into 2x ½-inch strips; set aside.
Heat the remaining 1 teaspoon each cooking oil and sesame oil in the same skillet over medium-high heat. Add the reserved mushrooms, the ginger, crushed red pepper (if desired), and garlic. Cook and stir for 1 minute. Add snap peas (or pea pods) and bell pepper; cook and stir for 2 minutes more. Add the reserved mushroom liquid and the teriyaki sauce. Bring to boiling. Boil gently, uncovered, for 3 minutes.
Add the egg strips and the vegetable mixture to the cooked noodles; toss gently to combine. Serve immediately.