Sunday, January 24, 2010

Soba Noodles with Green Beans and Shitake Mushrooms

Soba Noodles with Green Beans and Shitake Mushrooms
makes about 4 servings

8 ounces soba noodles
1 teaspoon sesame oil
2 tablespoons canola oil
1 tablespoon ginger, minced
2 cloves garlic, crushed
½ lb chicken, cubed (although I think tofu would be better)
Mixture of shitake and cremini mushrooms, sliced
3 or 4 tablespoons soy sauce
Haricots verts, blanched and cut in half
¼ cup chicken stock
1 teaspoon hot chili oil (or more)
Sesame seeds

Cook noodles, drain, and rinse. Then toss the noodles with sesame oil.
Heat the canola oil over high heat. Add ginger and garlic and stir quickly. Add chicken and cook until opaque. Add mushrooms and soy sauce. Sauté until mushrooms release moisture. Add green beans and chicken stock, cover and cook. Add chili oil to taste. Add noodles and top with sesame seeds.

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