This is some cutting and that’s about it. Very yummy and full of nothing but good for you. Serves probably three realistically.
*10 oz. japanese udon noodles, cooked al dente in salted h2o, rinsed in cold water and set aside.
*4 Tbsp. raw sesame seeds toasted in a dry skillet and set aside.
*4 Tbsp. cilantro, chopped and set aside in strainer.
*2 Tbsp. peanut oil
*4 oz. shiitake mushrooms, stemmed and sliced (put stems in freezer for soup stock if you wish)
*1/4 tsp. salt
*4 garlic cloves, minced
*2 Tbsp. minced ginger
*1 to 2 jalapenos, cut in half lengthwise and thinly sliced (i added two minisweet bell peppers too)
*3 small heads bok choy
*1 cup snow peas, halved
*2 Tbsp. rice wine
*2 Tbsp. tamari
*1 Tbsp. sesame oil
*4 scallions, sliced with an inch of green
-Heat oil over medium heat. Add mushrooms and salt, saute for 3-4 minutes.
-Add garlic through snow peas and saute for 2 minutes.
-Add sauce including scallions and quickly add noodles. I use tongs to toss this all. The noodles will reheat.
-Toss cilantro and sesame seeds last.