Yakisoba Noodles

Bring a medium saucepan of salted water to a boil for the soba noodles. Peel and dice the onion. Peel and mince the garlic. Trim about ½ inch away from the bottom of the gai lan. Roughly chop the gai lan leaves and thinly slice the stems. Trim away the tough mushroom stems.

In a small bowl, combine the tamari, rice vinegar, sesame oil, worcestershire powder, tomato paste, and a pinch of pepper.

Once the water is boiling, add the fresh ramen noodles and gently stir. Cook until just al dente, about 1 to 3 minutes. Drain and run under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the diced onion and minced garlic and cook, stirring occasionally, until fragrant, about 2 to 3 minutes. Add the gai lan, wild mushrooms, and a pinch of salt and pepper. Cook until the mushrooms begin to brown in places, about 3 to 5 minutes.

Add the tamari sauce and cooked ramen noodles to the vegetables in the skillet, and toss to coat. Cook until noodles are warmed through, about 1 to 2 minutes. Divide the yakisoba noodles with gai lan and wild mushrooms between servings bowls. Sprinkle with sesame seeds.