Yaki-Soba

Ingredients

* 2 to 3 medium-size shiitake mushrooms
* 8 ounces fresh ramen or 6 ounces dried noodles
* 3 Tablespoons vegetable oil
* 1 small to medium-size onion, chopped
* 2 teaspoons gingerroot, minced
* 2 cups green cabbage leaves, coarsely chopped
* 1 Tablespoon mirin (sweet rice wine)
* 2 to 3 teaspoons soy sauce
* 2 to 3 dashes black pepper
* Salt, to taste

Procedure

1. Soak mushrooms in a bowl of warm water for 30 minutes.
2. Dry mushrooms. Cut off stems and discard. Slice mushrooms thinly.
3. Bring 3 quarts of water to a boil in a large pot and add ramen. Cook 1 to 2 minutes or until tender yet firm.
4. Rinse ramen; drain well. Toss with 1 Tablespoon of the oil; set aside.
5. Heat remaining 2 Tablespoons oil in a wok or large skillet over medium to high heat.
6. Add onion and gingerroot and stir-fry for 2 minutes.
7. Add cabbage and mushrooms; stir-fry 3 minutes. Sprinkle with mirin. Stir-fry 1 minute more.
8. Add ramen; toss until hot. Season with soy sauce, pepper, onions, and salt.
9. Shrimp, ham, chicken, or other tempura can be added.

Serves 6.