Soba Noodle Stir-Fry
1 (9 1/2 ounce) package dried soba noodles
2 tablespoons vegetable oil
1 pound boneless pork chops or cutlets, fat trimmed, cut into strips
7 ounces shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
5 ounces baby spinach
1 bunch scallions, thinly sliced
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon toasted sesame oil
1 tablespoon rice wine
1 tablespoon toasted sesame seeds
Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
In a large, deep skillet or wok over medium-high, heat the oil until shimmering. Add the pork and sauté until cooked through and lightly browned, about 4 to 5 minutes.
Add the mushrooms and garlic and sauté until the mushrooms are tender, about another 4 to 5 minutes.
Add the spinach and scallions and cook until the spinach is wilted, 1 to 2 minutes.
Stir in the soy sauce, chili paste, sesame oil, rice wine and the cooked soba noodles. Cook for another minute, or until the noodles are hot.
Serve sprinkled with sesame seeds.