Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Gingers, and Green Onions

¼ pound fresh shiitake mushrooms
½ large head or 2 small heads bok choy
6 ounces thin dried buckwheat or soba noodles
2 tablespoons vegetable or peanut oil
3 garlic cloves, chopped finely
1-2 jalapeno peppers, halved lengthwise and thinly sliced
1 tablespoon grated fresh ginger
1 green onion thinly sliced
1 tablespoon dark sesame oil
2 tablespoons mirin (sweet cooking sake)
2 tablespoons soy sauce
2 tablespoons chopped cilantro
1 teaspoon 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-wise ribbons. When water boils, add 1 teaspoon salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ teaspoon 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. Makes 2-4 servings.

Fields of Greens

Return to Recipe Page