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Black garlic soba noodle

Ingredients

12 dried shiitake mushrooms1/2 pound kale4 Black Garlic cloves12 ounces soba noodles1/4 cup soy sauce2 tablespoons Chinese rice wine1 tablespoon sesame oil1 teaspoon chili sauce1 teaspoon sugar1 teaspoon Chinese black vinegar1 teaspoon white sesame seeds

 

Directions

Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Discard the stems and thinly slice the mushroom caps.

Separate the kale leaves from the stems. Chop the kale leaves. Save the stems for vegetable stock or discard. Minced the black garlic.

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice wine, sesame oil, chili sauce, sugar, and black vinegar.

Bring a medium pot of water to boil. (You can also do steps 2 and 3 simultaneously.) Add the soba noodles and cook until al dente, according to package instructions. Drain under cool water, then toss with 1/2 of the sauce in a large bowl.

Heat a large skillet over medium heat. Add the vegetable oil and swirl to coat the pan. Add the black garlic and cook for about 30 seconds, until aromatic. Add the shiitake mushrooms and cook for another 2 minutes, stirring occasionally. Add the kale and cook for another 3 minutes, until wilted. Drizzle the remaining 1/2 of the sauce and stir to mix evenly. Remove from the heat and mix the vegetables with soba noodles. Transfer to a plate, sprinkle sesame seeds on top  

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