Spicy Bok Choy with Sesame Noodles

From From Asparagus to Zucchini      Modified by Sarah Woutat

1 package (8-9 oz.) fresh sesame, or garlic flavored linguini (or regular dried linguini noodles)
1 tbsp peanut oil
1 tbsp sesame oil
1 tbsp minced ginger
2 tsp minced garlic
½ tsp hot red pepper flakes (omit or decrease for a less spicy dish)
4 heads baby bok choy, bottoms trimmed, heads cut in half lengthwise
8-12 brown mushrooms. thick-sliced
1 cup sake (rice wine) or chicken stock
2 tbsp soy sauce

Boil noodles in lots of salted water until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large heavy skillet over lightest flame. Add oils, swirl the pan to coat its bottom, and add the ginger, garlic, and hot pepper flakes. (Keep your face away from the steam; it’s spicy!) Stir-fry for 30 seconds or less, then add the bok choy and mushrooms and continue to stir-fry another 2-3 minutes. Add the sake or stock and soy sauce, cover the wok, and let steam until everything is tender, 5-8 more minutes. Divide the noodles among 4 soup plates or deep bowls. Portion the bok choy mixture over the noodles. Serve immediately.

Certified Organic Vegetable CSA shares