Soba and Grilled Shitake:
1 lb. fresh shitake
1 lb. dry spelt or buckwheat soba noodles
1 large carrot, julienned
1/2 lb. pea shoots or snap peas, sliced
1 T. ginger, minced
2 T. toasted sesame oil
1 T. mirin
1 T. shoyu sauce
1 T. chili paste (optional)
2 T. toasted sesame seeds

Remove the stems from the shitake and thread them on bamboo skewers. Combine the sesame oil, mirin, soy sauce and chili paste and whisk to combine. Begin cooking by brushing the shitake with the marinade and placing them on the grill. Grill to taste, approx 5-6 minutes.

Begin cooking pasta, by adding to boiling water and simmering for approximately 8 minutes.

Heat wok and fry the ginger in a little sesame oil for a minute. When fragrant, add the carrots followed in a minute by the pea shoots or snap peas. Turn the pea into the hot carrots and remove from heat. Drain the pasta well and combine with the vegetable saute, dressing with any extra marinade and possibly an additional dash of shoyu.

Serve the shitake skewers on top of the pasta and vegetables, with a light dusting of sesame seeds. This dish can also be served at room temperature on hot days.