Soba Noodles, Mushroom and Tatsoi with Sweet-Sour Cucumber

• 1 each cucumbers washed, cut into matchsticks
• 1 clove garlic freshly minced, 1 small clove
• 2 tablespoons rice vinegar or to taste
• 1/2 tablespoon honey or to taste, or sugar
• 1/2 teaspoon sesame oil
• 1 teaspoon chili pepper flakes Korean, or 1/8 teaspoon cayenne pepper, or to taste
• 1 teaspoon sesame seeds toasted
• 1 x salt to taste
• 2 tablespoons vegetable oil
• 1 each yellow onion chopped
• 2 cloves garlic freshly minced, or finely chopped
• 1/2 inch ginger freshly minced
• 4 cups mushrooms such as a mixture of shiitake, oyster, cremini, white button, portebella, sliced
• 1 small carrots cut into matchsticks
• 1 small green bell peppers sliced, or 1/2 large
• 1 each banana peppers sliced, or jalapeno pepper
• 1 each red chili peppers seeded, and chopped, or 1/8 teaspoon dried chili flakes
• 4 cups stock vegetable or any broth
• 1 tablespoon miso paste soy bean paste, or to taste
• 1 tablespoon thai chili paste Korean, or 1 teaspoon chili-garlic sauce plus 1 tablespoon sugar
• 1 tablespoon vegetarian oyster sauce or regular oyster sauce, optional
• 12 ounces soba noodles
• 8 cups mixed salad greens tatsoi, or spinach

1. To make the sweet-sour cucumber:
2. Add cucumber into a medium bowl.
3. Add the garlic, rice vinegar, honey, sesame oil, chili pepper flakes and sesame seeds.
4. Mix until evenly coated and well combined.
5. Season to taste with salt.
6. Cover with a plastic wrap and put in the refrigerator.
7. To saute the mushrooms and veggies:
8. In a large saucepan or dutch-oven, add the oil over medium-high heat until hot.
9. Add ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
10. Add the onions, and cook until soft and browned, about 5 minutes.
11. Stir in the mushrooms, and cook until most of the liquid has been evaporated and browned, about 6 minutes.
12. Add the carrots, green bell pepper, banana pepper or jalapeno pepper and red chili pepper or dried flakes, stirring often, and cook for about 2 minutes until the vegetables start to become soft.
13. Pour the broth into the pot, add the miso paste, Korean hot chili paste to taste and oyster sauce if using, and bring to a boil.
14. Add the noodles and stir to make sure that noodles are in the broth.
15. Cook the noodles for about 5 minutes or desired consistency.
16. Stir in the tatsoi or spinach, and cook for another 1 to 2 minutes until the leaves are all wilted.
17. Remove the pot from the heat, and let cool for a few minutes.
18. Divide into serving bowls and top with sweet-sour cucumber.
19. Serve.

cucumbers washed, clove garlic, rice vinegar, honey, sesame oil, chili pepper, sesame seeds toasted, salt, vegetable oil, onion, garlic, mushrooms, carrots, green bell peppers, banana peppers, red chili peppers, stock vegetable, miso paste soy bean paste, thai chili paste korean, vegetarian oyster, noodles, mixed salad greens tatsoi

Taken from recipeland.com/recipe/v/soba-noodles-mushroom-tatsoi-sw-53459 (may not work)