Preparation / Directions:
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.)
=46or 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 a large saute pan; add the shiitake mushrooms, 1/4 teaspoon salt, and
1/4 cup water. Saute over medium heat for 3 to 4 minutes, then add the
garlic, ginger, chiles, and bok choy and saute for 2 minutes.
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 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.
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