Noodle Bowls

I never knew that there were so many different kinds of mushrooms to cook with until I made a little visit to Whole Foods. Wowsas! I decided to go for it and try a new kind called maitake - they look like this when you get them... kinda funky, right?

Maitake Mushrooms

I've used shiitake mushrooms before and added cremini mushrooms as well to this dish. Rachael used enoki mushrooms in hers but they were sold out of those so I improvised. So all in all I made this dish with 3 different types of mushrooms as you will see below.

Maitake, Shiitake & Cremini Mushrooms

I've found that a large Dutch oven works just fine as a substitute for a Wok which I have no room for in my kitchen, nor do I really need one. The cast iron holds the heat well and distributes it evenly as well, just make sure it's really hot before you start cooking.

These noodle bowls were very tasty, they were not at all spicy because of the jalapeno mostly because I removed the seeds and veins. I would definitely reel back on the noodles next time and add more veggies. I had a 9.5 oz package and I would almost even say to only use half next time. All in all we really enjoyed this meal.


Noodle Bowls       

Serves 4-6

ingredients

• 1/4 cup vegetable or canola oil
• About 1/4 lb shiitake shrooms, stemmed and thinly sliced
• About 1/4 lb maitake (hen of the woods) shrooms, thinly sliced or chopped
• 1/4 lb cremini shrooms, stemmed and thinly sliced
• 2 carrots, peeled & cut into matchsticks
• 1 large parsnip, peeled & cut into matchsticks
• 2 medium leeks, cut into matchsticks, washed & drained well
• 2 " ginger root, peeled and grated
• 4 cloves garlic, thinly sliced
• 1 jalapeno, seeded & thinly sliced
• 9 cups chicken stock (unsalted)
• 4 Tbsp tamari
• 8 oz organic soba noodles

• Kosher Salt & Freshly Cracked Black Pepper

• Chopped cilantro and scallion greens for garnish

directions

1. In a large Dutch oven, heat the oil over high heat. Add all the mushrooms and stir. Cook until they are nutty and fragrant, about 2 minutes; add the veggie matchsticks, ginger, garlic and chile; season lightly with salt and liberally with black pepper. Stir fry 1-2 minutes.

2. Add the stock and bring to a boil. Season with tamari to taste (start with 4 Tbsp, taste and add more if needed). Add the soba noodles and cook until just tender.

3. Using tongs, fill serving bowls with noodles, mushrooms and veggies first. Then, ladle in the broth. Garnish with cilantro and scallion greens.

If you are up for it, try using chopsticks for eating the noodles/veggies and a spoon for slurping up the broth.

Enjoy!

This recipe was adapted from Rachael Ray:  My Year in Meals.