Oh gosh you guys, this noodle bowl. It’s everything! And these shiitake mushrooms- salty, rich, such good texture and flavor. Trust me, you’ll love this and be so happily surprised with how easy and good it is! I want to go on and on about it but the truth is that I’m watching the Bachelor as I type and as much as I want to wax on about noodles, THERE IS A GIRL CRYING IN A BATHROOM! Episode two!! And Juan Pablo. You know? So I should probably watch it, yes? Make this noodle bowl!!! xx- Sarah {more after the jump}

SHIITAKE BOK CHOY SOBA NOODLE BOWL

Serves 2-3

INGREDIENTS:

4 cups, washed and thinly sliced shiitake mushrooms

3 small/medium bok choy,

2 bunches of buckwheat soba Approximately 6 oz (*EDIT* please check the ingredient list to make sure it’s gluten free!)

1/4 cup + 3 tablespoons gluten free tamari

1/8 cup mirin

2 tablespoons earth balance vegan butter

2 tablespoons minced fresh ginger

3 medium cloves of garlic, crushed

2 tablespoons toasted sesame oil

sesame seeds to garnish

METHOD:

– Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water.

– While water is coming to a boil, prepare mushrooms, sauce and bok choy.

– In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix). Give them another stir and cook an additional two minutes. The should be brown, slightly crispy and a little caramelized. Set aside until noodles are prepared.

– For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari.

– For the bok choy, trim off ends, wash thoroughly and dry.

– In a large wok combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!