I like to precede this dish with an appetizer of edamame, fresh
soybeans in the pod. Frozen edamame can be found in Asian markets and
some supermarkets.
Cook the udon noodles according to the package directions. Drain and
place in a medium-sized bowl. Add the sesame oil and toss to combine.
Set aside.
In a small bowl, combine the sake, tamari, and brown rice syrup and
stir until well blended. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the
shallots, mushrooms, and ginger, and stir-fry until the mushrooms are
tender, about 3 minutes.
Stir in the sake mixture and udon noodles and cook, stirring, until
heated through, 3 to 5 minutes. Serve hot.