This easy & versatile salad is loosely based on a recipe from the Fields of Greens cookbook. It can be made in advance and served warm, room temp or chilled. I make it for the farm lunch whenever we have lots of choi or napa cabbage. Works great on a picnic too.
16 oz buckwheat soba noodles
2-4 heads choi or napa cabbage, chopped
1/4-1/2 lb shitake mushrooms, sliced
1-2 jalapeno, chopped (add seeds too if you want more heat)
2T fresh ginger, grated
lots of garlic, green garlic, scapes or spring onions, diced
1/2 cup cilantro, chopped
1T sesame seeds, toasted
2T peanut oil
2T mirin (sweet cooking sake)
2T dark sesame oil
3T soy sauce
Cook noodles. When the noodles are done make sure to drain them really well then put them in a big bowl. Add sesame oil & soy sauce to coat the noodles so they don’t stick together as they cool. Saute napa/choi including thick white stems in peanut oil. Add them to noodles. Saute mushrooms in peanut oil until tender, then add jalapeno, ginger & onion/garlic and cook for a few minutes more. Add these to noodles and toss cilantro & sesame seeds in too. Stir well. Check again for seasonings just before serving.