After we had udon in dashi broth, T requested yaki udon (stir-fried udon) cooked with homemade udon. I cooked homemade udon as usual, but added half cup of water in room temperature when the udon was almost done. Then, drain after the water boiled again. This method will produce chewier udon than those without adding extra water during boiling process.
Recipe for this yaki udon is actually similar to Yaki Soba. I used udon instead of soba, and cooked with vegetables that were available in the fridge. I added some shimeiji mushroom, but they had slight bitter taste. I thought it supposed to taste like oyster mushroom or enoki mushroom?