Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions

¼ lb fresh shiitake mushrooms
½ large or 2 small heads bok choy
salt
6 oz soba noodles
1½ T light vegetable oil
3 garlic cloves
3 T grated fresh ginger
2-3 jalapeño chilies, cut in half lengthwise and thinly sliceed
1 scallion, thinly sliced on a diagonal
1 T dark sesame oil
2 T mirin or sake sweetened with a little sugar
2 T soy sauce
2 T coarsely chopped cilantro
1 t sesame seed, toasted

Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into ½-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, ¾ inch thick, and slice the leaves into 2-inch wide ribbons.

When the water boils, add 1 teaspon 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 in a large sauté pan; add the shiitake mushrooms and ¼ teaspoon salt. Sauté over medium heat for 3 to 4 minutes, then add the garlic, ginger, chilies, and bok choy and sauté for 2 minutes.

Drain the pasta in a colander when it is just tender. Reduce the heat under the sauté 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.

Source: Fields of Greens by Annie Sommerville (Stacey's favorite cook book)

Prepared by: Stacey for the April 2003 meeting