THE EARTHY SOBA NOODLES PROVIDE AN INTERESTING CONTRASST TO THE SEA NORI SEAWEED ENJOY DAN:

SOBA NOODLES WITH TERIYAKI by CHEF DAN:


Serves 4



INGREDIENTS:

1 pound soba (buckwheat noodles)

2 tablespoons grape-seed oil

2 small eggplants, slice in half lengthwise and cut into 1/4inch moon slices

1 pound baby portabellas, stem removed and slice thinly

6 oz’s snap peas, cut on the bias, in half

5 small bok choy, cut in half, separate white part from leaves

1 bunch scallions, cut on the bias in 1-inch pieces

2 tablespoon black sesame seed, toasted

1 sheet nori seaweed, cut into very thin slices

TERIYAKI sauce

1 thumb size piece of fresh ginger, minced

1 cup soy sauce

1/4- cup mirin

1/4- cup brown sugar

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1/2- teaspoon chili powder

DIRECTION:

1. In a pot of salted water, bring to a boil add noodles and cook about 8 minutes. Drain and add sesame oil, mix thoroughly.

2. Meanwhile prepare teriyaki sauce by whisking together all the sauce ingredients in a small pot.

3. Bring to a boil and simmer for 5 minutes, keep warm.

4. In a wok add oil over high-heat until sizzling.

5. Add eggplant slices, and mushroom, stirring constantly while sautéing.

6. When the eggplant and mushrooms are almost cooked, add the vegetables.

7. Continue tossing them as they fry about 7-9 minutes.

8. If vegetables start to stick add some Saki or water, or a little sauce.

9. Add sauce to coat and cook another 2-3 minutes.

10. Spoon vegetables over hot noodles, drizzle sauce over top with seeds.

ENJOY DAN: (ROCK-ON)