Cook the Issue 2010: Udon with chicken and stir-fried vegetables

In my first pass through Issue #104, I had somehow missed this udon dish.  And what a shame, it is really good.  One of my complaints about typical noodle bowls is that they are short on veg-- this recipe really makes it all better with a very flavorful broth and udon topped with a very generous portion of veg. And not just soggy old soup veg, but a vibrant, gingery vegetable stir-fry, which is delicious as a side dish in its own right.  I substituted some different vegetables (note the garlic scapes!) to accomodate what I had on hand and used chicken instead of tofu, which worked great. Another great thing about this dish is that it can be customized for the picky eater-- note the deconstructed soup (veggies on the side, please) with training chopsticks in the side photos.  A great recipe.