Shitake Bok Choy Soba Noodle Bowl

Bring a large pot of water to a boil. Cook noodles until ready, about 5-8 minutes. Drain and rinse with cold water to remove excess starch. Set aside.

While the noodles are cooking rinse and dry all produce. Cut off the bottom ends of the bok choy. Peel and finely chop the ginger. Mince the garlic. Roughly chop the mushrooms.

Heat 3 tablespoons of olive oil in a large wok or non-stick sauté pan over high heat. Add the mushrooms and stir to coat. Add tamari and cook for 6-8 minutes (stirring occasionally). The mushrooms should be brown and slightly crispy/caramelized. Remove from heat and set aside.

Make the sauce. In a small bowl combine the ginger, garlic, and sauce mix of mirin, tamari and sesame oil. Stir and set aside.

In your large wok or non-stick sauté pan combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!