Serves 6-8
1/2 lb shiitake mushrooms, rinsed, drained and sliced
1/2 lb cremini mushrooms, rinsed, drained and sliced
1 lb bok choy or baby Chinese cabbage, stem ends trimmed
1/2 lb soba or udon noodles
2.5 tbsp canola or extra virgin olive oil
3.5 cups garlic chives sliced into 1-inch lengths (if you can't find garlic chives, use leeks cut lengthwise and add 3 tbsp minced garlic)
1 tsp dried chili flakes
5 tbsp Chinese rice wine or sake
5.5 tbsp light soy sauce, or to taste
Cut bok choy on diagonal into 1/2 inch sections, both leafy parts and stalks
If using soba noodles, bring 3 litres of water to boil in large pot. Add noodles, bring to a boil and then reduce heat to medium and cook for 3.5 minutes or until al dente. While noodles are cooking, place bok choy in strainer and immerse into boiling noodle water for less than 1 minutes. Remove and drain. Drain noodles in colander and rinse.
Heat oil in wok or skillet over high heat. Add oil, add garlic chives (or garlic and leeks) and dried chili flakes and fry until fragrant (about 10 seconds). Add sliced mushrooms and stir fry over medium heat. Add rice wine/saki, over and cook for 3 minutes or until mushrooms are tender. Uncover and return to high heat. Add bok choy, soy sauce and noodles and toss lightly over high heat to heat throughout. Serve immediately.