Recipe for Buckwheat Noodles with Shiitake Mushrooms 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 lb Shiitake Mushrooms fresh
1/2 lb Bok Choy or 2 sm heads
Salt
6 oz Soba Noodles or dried buckwheat (used 8 oz)
2 x Cloves Garlic finely chopped
1 tbl Ginger grated
1 x Jalapeno Pepper
----------------- cut in half length wise, & thin sliced ----------------
1 x Scallion thin sliced on diag
1 tbl Sesame Oil dark
2 tbl Mirin sweet cooking sake
2 tbl Soy Sauce
2 tbl Parsley or cilantro
Instructions:
Instructions: Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions

adaped from Annie Sommerfields _Fields_of_Greens_

[I
*highly* recommend this cookbook, although it is decidedly on the gourmet side with high prep times]

2 T light vegetable oil or peanut oil [omitted; see NOTE at end]

Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock.) For small heads of bok choy, slice the stem lengthwise, leaving leaf and stem together. For a large head, slice the stems diagonally, 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.

When the water boils, add 1 teaspoon salt. Add the noodles and cook as directed on the package, about 8 to 10 minutes. While the pasta is cooking, heat the vegetable oil [see NOTE below]

in a large saute pan; add the shiitake mushrooms and 1/4 teaspoon salt. Saute over medium heat for 3 to 4 minutes, then add the garlic, ginger, chilies [sic], and bok choy and saute for 2 minutes.

Drain pasta in a colander when it is just tender [8 minutes worked fine for me]. Reduce the heat under the saute pan and add the scallion, sesame oil, mirin, and soy sauce. Quickly add the noodles, taking care not to overcook the bok choy. Remove from the heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with the sesame seed.

SERVES TWO TO FOUR

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