Hibachi Noodles & Mushrooms & Zucchini - cooking recipe

Ingredients

12 ounces udon noodles or 12 ounces chow mein noodles
4 tablespoons olive oil
4 tablespoons butter
2 minced garlic cloves
1 tablespoon basil paste or 2 tablespoons dried basil
1 1/2 lbs mushrooms, prewashed & sliced
2 zucchini, sliced and chopped
1 tablespoon cavender's all purpose Greek seasoning
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Sauce
1/3 cup soy sauce
1/3 cup thai ginger broth
1 1/2 tablespoons brown sugar

Preparation

Boil the Noodles for 8 minutes or until tender and rinse several times with cold water and just let the noodles sit in cold water until your ready to saute then drain them.
Saute the basil, garlic in butter and olive oil for 2 minutes.
Add mushrooms & Zucchini and drizzle them with 4 tbsp of soy sauce,worcestershire sauce and Gavenders Seasoning saute for about 6 minutes or until your desired tenderness.
Mix the Sauce until the sugar is dissolved.
Add drained pasta to veggies, add sauce and stir until well heated.