Japanese Soba with Shiitake Mushrooms, Bok Choy, Ginger, and Green Onions

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Japanese Soba with Shiitake Mushrooms, Bok Choy, Ginger, and Green Onions

 

1/4 lb. fresh shiitake mushrooms

1/2 large head or 2 small heads bok choy

salt

6 ozs. thin dried soba noodles

2 tbsps. vegetable or peanut oil

3 garlic cloves, finely chopped

1 to 2 jalapeno peppers, halved lengthwise, thinly sliced

1 tbsp. grated fresh ginger

1 green onion, thinly sliced

1 tbsp. dark sesame oil

2 tbsps. mirin

2 tbsps. soy sauce

2 tbsps. chopped cilantro

1 tsp. toasted sesame seeds

 

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps

into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving

leaves and stems together. For large head, diagonally slice stems ¾ inch thick;

slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and

noodles; boil 8 to 10 minutes, until just tender, then drain. Meanwhile, heat

vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium

heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes.

Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and

heat through, taking care not to overcook bok choy. Remove from heat, toss with

cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven

several minutes, tossing often and sprinkle them on the dish. serves 2.

 

 

 

 

 

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