Soba Noodles with Shiitake Mushrooms & Bok Choy

IMG_3813

This is an Asian inspired noodle dish adapted from one of my favorite cookbooks, Field of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville. It is so “out of the box” for me! I don’t make a lot of Asian food…. but we do eat a lot of pasta. 🙂 I first made this dish when I received baby bok choy in my CSA box and didn’t know what to do with it. Now, I’m hooked on this recipe. It has so many wonderful fresh flavors- bok choy, shiitakes, fresh ginger, cilantro, scallions- not to mention the flavor from the peanut and sesame oils. It also has a spicy kick from the jalapeño. Super tasty.

Serves 2 to 4

  • 1/4 pound fresh shiitake mushrooms
  • 1/2 large or 2-3 small heads of bok choy
  • salt
  • 6 ounces thin dried buckwheat or soba noodles
  • 2 T peanut oil
  • 6 garlic cloves, thinly sliced
  • 2/3 T grated fresh ginger
  • 1 jalapeño, seeded, cut in half lengthwise and thinly sliced
  • 1-2 scallions, thinly sliced on a diagonal
  • 1 T dark sesame oil
  • 2 T mirin (sweet cooking sake)
  • 2 T light soy sauce
  • 2 T coarsely chopped cilantro
  • 1 tsp sesame seed, toasted, optional
  1. Set a large pot of water on the stove to boil.
  2. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock.)
  3. 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.
  4. When the water boils, add 1 teaspoon of salt. Add the noodles and cook as directed on the package, about 8 to 10 minutes.
  5. While the pasta is cooking, heat the peanut oil in a large sauté pan; add the shiitake mushrooms and 1/4 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.
  6. 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.
  7. Remove from the heat, toss the noodles with the vegetables and cilantro, and season with salt to taste, if necessary. Sprinkle with the sesame seed, if using.

IMG_3808

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “Soba Noodles with Shiitake Mushrooms & Bok Choy

  1. Loved it
    Reblogging and making it

  2. Reblogged this on simplyvegetarian777 and commented:
    Reblogged from thebrookcook:)

  3. This looks yummy! I have not had asian food in a while because I try to avoid soy. Do you know of any substitutes for soy sauce?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 982 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: