Korean Soba Noodles with Vegetables

Directions

Cook the soba noodles according to the package. Transfer into a colander and run under cold water, drain and set aside.

Meanwhile mix together soy sauce, mirin, sugar, ginger and wasabi powder in a small bowl.

Return the noodles into the pot and toss well with the dressing, set aside.

Cook vegetables separately in the non-skillet pan.

Heat ½ teaspoon oil in the pan.

Cook mushrooms about 5 to 8 minutes, until most of the water has come out, transfer onto a plate.

Add another ¼ teaspoon oil in the pan.

Cook carrots for 3 to 5 minutes, until carrots are cooked and tender, transfer onto another small plate.

Add ⅛ teaspoon oil.

Then cook celery for about 4 minutes, until celery is cooked and tender, transfer onto a small plate.

Cook spinach for 2 to 3 minutes, until spinach is welted, and transfer onto a small plate.

To assemble the noodle:

Arrange the noodles into a medium bowl.

Place each of the vegetables on top of the noodles like picture shows.

Add some Korean chili sauce and some scallions on top.

Place a fried egg on top.

Serve.