Soba Noodle Stir-Fry - cooking recipe

Ingredients

1 (8 ounce) package dried soba noodles
2 tablespoons vegetable oil
1 lb boneless pork tenderloin, trimmed of fat and cut into strips (season with salt and pepper)
7 ounces shiitake mushrooms, stemmed and sliced
2 garlic cloves, minced
5 ounces Baby Spinach
1 bunch green onion, thinly sliced
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon toasted sesame oil
1 tablespoon mirin
1 tablespoon toasted sesame seeds

Preparation

Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to package directions. Drain and set aside.
In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the pork and saute until cooked through and lightly browned, about 4 to 5 minutes.
Add the mushrooms and garlic and saute until mushrooms are tender, about another 4 to 5 minutes.
Add the spinach and green onions and cook until spinach is wilted, 1 to 2 minutes. Stir in the soy sauce, chili paste, sesame oil, rice wine and cooked soba noodles. Cook for another minute, or until noodles are hot. Serve sprinkled with the sesame seeds.