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Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions
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adaped from Annie Sommerfield's _Fields_of_Greens_
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[I*highly* recommend this cookbook, although it is decidedly on the gourmet side with high prep times]
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2 Tablespoons light vegetable oil or possibly peanut oil [omitted; see NOTE at end]
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Set a large pot of water on the stove to boil.
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Remove the mushroom stems and cut the caps into 1/2-inch slices.
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(The stems can be saved for stock.)
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For small heads of bok choy, slice the stem lengthwise, leaving leaf and stem together.
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For a large head, slice the stems diagonally, 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
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When the water boils, add in 1 tsp.
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salt.
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Add in the noodles and cook as directed on the package, about 8 to 10 min.
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While the pasta is cooking, heat the vegetable oil [see NOTE below]
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in a large saute/fry' pan; add in the shiitake mushrooms and 1/4 tsp.
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salt.
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Saute/fry' over medium heat for 3 to 4 min, then add in the garlic, ginger, chilies [sic], and bok choy and saute/fry' for 2 min.
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Drain pasta in a colander when it is just tender [8 min worked fine for me].
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Reduce the heat under the saute/fry' pan and add in the scallion, sesame oil, mirin, and soy sauce.
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Quickly add in the noodles, taking care not to overcook the bok choy.
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Remove from the heat, toss the noodles with the vegetables and cilantro, and season with salt to taste.
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Sprinkle with the sesame seed.
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SERVES TWO TO FOUR
