• Salt
• 1 pound buckwheat (soba) noodles or whole wheat spaghetti
• 2 tablespoons peanut oil (eyeball it)
• 2 cups shiitake mushrooms, stemmed and thinly sliced
• (4 generous handfuls)
• 4 scallions, thinly sliced
• 4 teaspoons sesame seeds, toasted
• 2/3 cup tamari (dark soy sauce)
• 3 tablespoons honey
• A few dashes hot pepper sauce
• One 2-inch piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, thinly sliced

Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions. Drain and set aside.

While the pasta is working, in a large skillet, heat the oil over medium-high heat. Add the shiitakes and stir-fry until softened, 2 to 3 minutes; season with salt. Remove from the heat and stir in the scallions and sesame seeds. Set aside.

In a bowl, combine 2/3 cup warm water and the tamari, honey and hot sauce. Divide the sauce among 4 dipping bowls and add the ginger and garlic slices.

Toss the noodles with the shiitake mixture. To serve, pile one-quarter of the noodles on each of 4 large plates and place the dipping bowls alongside.

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