Asian Greens with Shiitake Mushroom, Satsuma Mandarin and Soba Noodles

Asian Greens with Shiitake Mushroom, Satsuma Mandarin and Soba Noodles
This can also be prepared without the noodles and used as a bed of greens for fish or cooked with thinly sliced pork instead of mushrooms
Serves two
5-6 oz soba noodles (2 bundles)
1Tb (1/2 thumb size) shredded or minced ginger
2 large garlic cloves, minced (about 1 tsp)
1 Tb tamari
1½ tsp toasted sesame oil
2 Tb mirin, white wine, or better quality hard cider
1 Tb brown sugar
1 tsp sesame seeds
4 oz shiitake mushrooms, stems diced finely, caps quartered
1 bag (½ lb) asian greens (mibuna, mizuna, hon tsai tai, etc.)
3 baby bok choi, sliced finely
1 satsuma mandarin, sliced with peel
Juice of 1 satsuma mandarin

 

Cook soba noodles in boiling water as directed by package. If water begins to boil excessively, add a small amount of cold water and continue cooking. Drain and set aside.
While noodles are cooking, combine ginger, garlic, tamari, wine, brown sugar and sesame seeds in a small bowl.
 Heat wok well, then add 2 Tb cooking oil, with shiitake mushrooms for 5 minutes, stirring occasionally. Add contents of the small bowl, the asian greens and cook for 2 minutes.  Add bok choi and juice and slices of Satsuma mandarins, cooking for 1 more minute. Turn off flame, and stir in cooked and drained soba noodles. Serve warm or cold.