Buckwheat Noodle Dish

From Fields of Greens, by Annie Somerville

Ingredients:

• ¼ lb. Fresh shiitake mushrooms

• head of tat soi or bok choy

• salt to taste

• 6 oz. dried buckwheat (soba) noodles

• 2 TB oil

• 3 garlic cloves, finely chopped

• 1 TB grated fresh ginger

• 1 to 2 jalapeno chilies, finely sliced

• 1 scallion, thinly sliced on a diagonal

• 1 TB dark sesame oil

• 2 TB mirin (sweet cooking sake)

• 2 TB soy sauce

• 2 TB coarsely chopped parsley or cilantro

• 1 tsp sesame seed, toasted

Directions:

1. Bring a large pot of water with a pinch of salt to boil. Cook the noodles according to box instructions.

2. As the noodles cook, remove mushroom stems and chop the bok choy/tat soi. Heat the oil over medium heat and add the mushrooms. Stir-fry for 3-4 minutes, then add garlic, ginger, chilies, bok choy/tat soi, and saute for 2 minutes.

3. Drain the pasta in a colander when it is just tender. Reduce the heat under the saute pan and add the scallion, sesame oil, mirin, and soy suace. Quickly add the noodles, taking care not to overcook the greens. Remove from heat, toss the noodles with the vegetables and cilantro/parsley, and season with salt. Sprinkle with sesame seed.

Serves 4