Noodles with Pork, Shiitakes and Green Onions

Place the noodles in a large heatproof bowl. Pour over 6 cups (48 fl. oz./1.5 l) boiling water and let soak until elastic when gently pulled, 10 to 15 minutes. Drain the noodles. Using kitchen scissors, cut across the bunch of noodles about 3 times to shorten the strands.

In a bowl, combine the ground pork, half of the green onions, 1 Tbs. of the tamari and 2 tsp. of the sesame oil and mix gently to blend.

In a large nonstick fry pan over medium-high heat, warm the vegetable oil. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and stir until beginning to soften, about 2 minutes. Add the meat mixture and stir until no longer pink, about 2 minutes. Pour off any fat in the pan. Mix in remaining 1/4 cup (2 fl. oz./60 ml) tamari, 2 tsp. sesame oil, the chile paste and noodles. Stir for 1 minute to coat. Add the broth and remaining green onions and simmer, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Season to taste with salt and pepper.

Divide the noodle mixture among 4 warmed plates. Sprinkle with cilantro and serve immediately. Serves 4.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013)