for two people, with possible leftovers:
- 1/4-1/2 pound shiitake mushrooms (or shiitake and oyster combined), de-stemmed and torn or sliced (I save the stems in the freezer until I have enough to make a rich and yummy stock)
- 1 bunch or greens (kale, chard, collards...) torn or sliced. I usually pull the really big stems out, but if the stems are fairly small I just chop them up with everything else
- 2-6 garlic cloves, minced
- 1/2 dried chili, minced or ground
- a little bit of oil (or bacon grease). Coconut oil is super yummy.
- 1/4 cup tamari
- teeny tiny dash of sesame oil
- large drizzle of sorghum syrup
- 1 T cornstarch (optional)
- water or mushroom stock
- 2 bundles soba or udon noodles
Boil water for the noodles (about 5 cups)
Heat oil (or bacon grease) in a wok or skillet til hot. Saute garlic til fragrant and then throw in the mushrooms and chilies and cook til beginning to get soft. Add the greens and a touch of water or mushroom stock; enough to wilt everything. Let simmer til greens and mushrooms are soft.
Cook the noodles while you finish the sauce.
In a small bowl, mix a touch of water with the cornstarch, if using. It will add a silkiness to your sauce and help coat the noodles but is in no way necessary. Add the tamari, sesame oil, and sorghum. Add more water to stock to make a liquid-y sauce. Take a spoonful or two of the sauce and mix in with the cornstarch paste. Add the cornstarch and simmer for a few minutes until thickened. Taste for salt or heat and add tamari or hot pepper accordingly. Pour everything over the hot noodles and serve warm or at room temp.