5 to 8 shiitake mushrooms, cleaned, stems removed and thinly cut 3-4 Pac Choi, washed and cut vertically in half (can sub any mushrooms available at the farmers market)
3-4 Japanese turnips, thinly sliced
1 tbsp rice vinegar
2 garlic, grated
1 thumb-sized ginger, peeled and grated
6 oz thin spaghetti noodles, cooked al dente (You can also use ramen noodles or any type that you prefer, just cook according to the package.)
2 cups vegetable stock
In a saucepan, cook the noodles according to package instructions, drain and set aside.
Use the same saucepan to bring the vegetable stock boil and set aside.
In a large pan over medium-high heat, heat vegetable oil and add the garlic and ginger, cooking until fragrant, roughly about 1-2 mins.
Add the shiitake mushrooms and cook until soft.
Then, add the pac choi and turnips, cook for 1-2 minutes to maintain some crunch.
Add rice vinegar and a sprinkle of salt and continuously to stir for another 1-2 mins. Adjust the seasoning, if needed.
Prepare two serving bowls, first add the noodles, then the vegetable stock, then top with your vegetables. Sprinkle some sesame oil on top and serve.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.