Udon and Mushroom Stir Fry

2 tablespoons oil  
¼ cup dark sesame oil

2 carrots, julienned     ¼ cup chili oil

1 cup onion, thinly sliced   
¼ cup soy sauce

2 cups enokitake mushrooms   
1 teaspoon fish sauce

1 cup shimeji mushrooms

2 cups broccoli, julienned

4 cloves garlic, sliced

1 cup shelled edamame

1 package udon noodles

4 tablespoons roasted, crushed peanuts 

Sauté the onions and carrots on high heat in the cooking oil for about 5 minutes. Add the mushrooms, broccoli, and garlic and cook until all the vegetable are tender, about 5-10 minutes. Add the edamame, chili oil, sesame oil, soy sauce, and fish sauce to the vegetable and turn off the heat. Cook the udon noodles in boil water, according to the package instructions. Drain well and add to the vegetables. Turn the heat back up to medium high and toss well for about five minutes to allow the noodles to soak up some of the liquid. Serve hot with crushed peanuts on top.