Wok-Fried Vegetable Udon Noodles
For the udon noodles: Cook the udon noodles in a pot of boiling salted water until al dente. Drain and set aside.
Rinse the leek and remove the dark green parts. Thinly slice the white and light green parts into rings. Peel and chop the shallots and garlic. Heat the oil in a wok. Add the leeks, shallots and garlic, and cook until translucent, about 3 minutes.
Add the udon noodles to the skillet and cook for 5 minutes. Season with salt and pepper to taste, and add the chives, soy sauce and walnut oil, and toss to combine.
For serving: Serve the udon noodles in bowls garnished with walnuts.