asian stir fry noodles

so i wanted to make some kind of stir fry noodle that generally requires a wok. problem is...i don't have a wok. so all i did was use my nonstick pan on an extremely high heat and it worked fine. i also had to cook most of the ingredients separately, as a nonstick pan over an electric stove really can't get as hot as a wok over a fire. i didn't really have a recipe for this noodle dish. i just kind of went with whatever i thought would work. so my intention was to make a stir fry udon type dish but that didn't exactly happen. i picked up some noodles that looked like they might be udon however i made the mistake of not paying attention to the packaging. when i got home i realized the noodles were some kind of vietnamese noodle as opposed to japanese. upon cooking the noodles, i found that they were definitely not udon. udon turns white when cooked and this stayed almost transparent. it still worked the same, but the texture was a bit different. also, rather than use something like chicken or beef, i used ground turkey simply because that's what i had that was defrosted.

asian stir fry noodles 
(these measurements aren't accurate. i just threw stuff in to the pan as i felt it was needed. these are just estimates of what i did)

ingredients:
1 package udon noodles
1/2 onion sliced very thin
2 tsp chopped garlic
3 tbs soy sauce
2 1/2 tbs oyster sauce
1/2 lb ground turkey
snap peas
white pepper to taste

directions:
1. boil water and cook udon noodles for a couple of minutes just until re-tenderized. drain and set aside to cool.
2. brown and cook through ground turkey seasoned with salt and white pepper and set aside
3. cook snap peas (i used microwavable bag steamed snap peas from Trader Joes) and set aside.
4. in a pan sweat onion on medium low heat
5. add garlic to pan and cook for another minute
6. add noodles to the pan and break them up with chopsticks
7. add soy sauce, oyster sauce, ground turkey, snap peas and white pepper to the pan and stir quickly and vigorously so that all of the ingredients are mixed well and the sauce spreads evenly. (if you don't do this quickly the soy sauce will soak in to one section of the noodles.)
8. once the sauce is spread evenly and the ingredients are heated through, it's ready to serve!!

**the addition of white pepper vs. black pepper makes a huge difference in asian cooking. it has more of a bite to it that i love.