Ingredients

• 12 dried shiitake mushrooms

• 1/2 pound kale

• 4 Black Garlic cloves

• 12 ounces soba noodles

• 1/4 cup soy sauce

• 2 tablespoons Chinese rice wine

• 1 tablespoon sesame oil

• 1 teaspoon chili sauce

• 1 teaspoon sugar

• 1 teaspoon Chinese black vinegar

• 1 teaspoon white sesame seeds

Directions

Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Discard the stems and thinly slice the mushroom caps.

Separate the kale leaves from the stems. Chop the kale leaves. Save the stems for vegetable stock or discard. Minced the black garlic.

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice wine, sesame oil, chili sauce, sugar, and black vinegar.

Bring a medium pot of water to boil. (You can also do steps 2 and 3 simultaneously.) Add the soba noodles and cook until al dente, according to package instructions. Drain under cool water, then toss with 1/2 of the sauce in a large bowl.

Heat a large skillet over medium heat. Add the vegetable oil and swirl to coat the pan. Add the black garlic and cook for about 30 seconds, until aromatic. Add the shiitake mushrooms and cook for another 2 minutes, stirring occasionally. Add the kale and cook for another 3 minutes, until wilted. Drizzle the remaining 1/2 of the sauce and stir to mix evenly. Remove from the heat and mix the vegetables with soba noodles. Transfer to a plate, sprinkle sesame seeds on top