Stir-Fried Soba Noodles With Shiitakes and Baby Broccoli

• 1/2 cup chicken or vegetable stock
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon soy sauce (more to taste)
• 1/2 teaspoon sugar
• Salt to taste
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
• 8 ounces soba noodles
• 2 teaspoons sesame oil
• 1/2 pound baby broccoli
• 2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
• 1/2 pound tofu, cut in dominoes or small dice
• 6 ounces fresh shiitake mushrooms, stemmed (discard stems or use for stock), caps sliced
• 1 bunch scallions, thinly sliced, dark green parts separated
• 1/2 cup coarsely chopped cilantro

1. Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl.
2. Stir until sugar and salt dissolve.
3. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
4. Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli.
5. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water.
6. Drain in a colander, then on paper towels.
7. Cut stems away from florets and slice about 1/2 inch thick.
8. Bring water back to a boil and cook soba.
9. Drain and toss with 2 teaspoons sesame oil.
10. Place all ingredients within reach of your wok.
11. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added.
12. Swirl in 1 tablespoon of the oil and add tofu.
13. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate.
14. Add remaining oil and garlic, ginger and chile.
15. Stir-fry for no more than 10 seconds and add mushrooms.
16. Stir-fry for 1 minute and add broccoli and the light parts of the scallions.
17. Stir-fry 1 to 2 minutes.
18. Add the noodles, tofu and the stock mixture.
19. Reduce heat to medium and stir-fry 1 to 2 minutes.
20. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.

chicken, rice wine, soy sauce, sugar, salt, garlic, ginger, red pepper, noodles, sesame oil, broccoli, grapeseed oil, shiitake mushrooms, scallions, cilantro

Taken from cooking.nytimes.com/recipes/1016016 (may not work)