Recipe originally posted on My Recipes.
- 3 quarts water
- 1 pound bok choy
- 8 ounces uncooked soba (buckwheat noodles)
- 2 1/2 tablespoons olive oil
- 3 cups (1-inch) slices garlic chives
- 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
- 5 cups thinly sliced cremini mushrooms (about 1/2 pound)
- 1/3 cup sake (rice wine) or sherry
- 1/3 cup low-sodium soy sauce
- Step 1: Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.
- Step 2: Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
- Step 3: Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.