This simple and quick Asian noodle dish marries the rich flavor of our Shiitake Mushrooms with ground pork, soy sauce and sake, making for a flavor-packed accompaniment to our buckwheat Soba Noodles. Wilted mustard greens add bite and a slight, pleasant bitterness, plus plenty of vitamins and minerals.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Makes 4 servings
Place mushrooms in small bowl and pour boiling water over. Let stand 20 minutes, then remove mushrooms with slotted spoon, reserving mushroom soaking liquid. Strain liquid through coffee filter to remove any fine particles. Set aside.
Scatter noodles into plenty of boiling water and cook for about 4 to 5 minutes, until noodles reach desired tenderness. Drain noodles into colander and rinse for 1 minute under cold running water. Drain well.
While noodles cook, heat oil in wok or large sauté pan over high heat, and add pork. Sauté until no longer pink, then transfer to plate. Add mushrooms and shallots, and cook until shallots rehydrate and mushrooms turn light golden brown, about 5 minutes. Add pork back to pan.
Deglaze pan with sake, then add soy sauce and 3 tablespoons reserved mushroom soaking liquid, stirring to combine. Add mustard greens, and cook until just wilted.
Add noodles to pan, and toss for 1 minute to combine with pork mixture. Serve in bowls, topped with chopped scallions.