Stir Fry with Noodles and Random Shit

So, this was a throw-together meal. We had some left over udon  from making these, some asparagus, and some ham from Local Pig that was juuuust about to go bad. We added some ingredients that we always keep around (mushrooms, garlic, ginger, edamame, radishes, and green onions).  Let me stress that stir fry is one of those things that was pretty much designed to use up what you've got sitting around. I have a pretty loosey-goosey approach to recipes in general, mainly that I almost never follow them ever, and I'm always adding stuff (coughcough*garlic*coughcough) and subbing out stuff that I actually have for other stuff that I very really don't. This way, I never have to make a special trip to the store to make something. My inability to follow a recipe thoroughly is the reason that I am the worst at baking, and I leave all that measuring and specificity to Dave, whose precise measuring in contrast to my eyeballing makes him seem like some kind of a bread-making wizard, when maybe it all just comes down to following directions.

Anyway, here's what you need:

• 5 oz Udon- We used homemade, you use whatever. 
• 6 oz (roughly half a bundle) asparagus. Trim the woody bottom inch off and add it to your stock bag, cut the rest into 1 inch pieces
• 4-5 medium-sized mushrooms, sliced
• 2oz ham, diced. We had some left over and wanted to use it up. It would be just as lovely without (omit if vegetarian or vegan, OBVIOUSLY)
• 1/2 cup edamame (soy beans), shelled. You can use frozen edamame, available at most grocery stores anymore.
• 4 medium-sized radishes, sliced into thin coins and then halved.
• 1/3 cup green onions, thinly sliced.
• 2-3 pinches of spices. Use whatever you like. I used cumin, rosemary, celery seed, five spice, and a few grinds of black pepper.
• 1 Tbsp Chinkiang vinegar. You can substitute any vinegar you like, so you don't have to run out and buy this. But let me say that this vinegar is AMAZING, and you will fall in love with it. It's kind of sort of like English malt vinegar, but with a bit of balsamic vinegar flavor. 
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh ginger or 1/2 tsp dried ground
• 1/2 tsp sesame oil
• 1 tsp soy sauce
• 1/2 to 1 tsp garlic chili Sriracha (1 tsp Sriracha is spicy and has a lingering burn)
• A couple of wedges of lemon or lime, if you want, as a garnish

It's awesome to make this in a wok, but you don't have to. Do all your chopping and measuring (if you're into that kind of thing)

Here's the ham we were trying to use up

Get your wok or frying pan ripping hot and add your asparagus. Cook for one minute, then add everything but the radishes and green onions.

The best course of action here is to let the stuff sit in the hot wok for a minute and develop a little bit of crust, then stir it around and mix it up, then let it set, etc, etc, for 5-8 minutes or so, until everything looks and smells done. This'll get a great, crispy texture on the outside while making sure everything is cooked thoroughly. Once you're done, split it between two bowls and add the radish halves and green onion to garnish. You could also add shredded nori, if you are so inclined.