8 ounces soba noodles or Italian whole wheat fettuccini
2 tsp hot chili oil
2 tsp ginger root, grated
2 cloves garlic, minced
3 ½ ounces shiitake or baby bellini mushrooms, sliced thin
1 medium red bell pepper cut into short thin strips
2 cups Bok Choy (or other Chinese Cabbage) chopped
½ cup vegetable stock
6 ounces sugar snap peas or snow pea pods
2 TBSP soy sauce
2 TBSP rice vinegar
1 TBSP sesame oil
1/4 cup chopped peanuts or cashews -- optional
Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add soy sauce, and vinegar. Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well. Turn onto a large serving platter and sprinkle with peanuts or cashews, if desired.
If you cannot find hot chili oil, simply add a little hot sauce to vegetable oil. How much hot sauce? How much do you like?