12 oz whole wheat or buckwheat fettuccine
Olive oil or vegetable oil
8 oz shiitake or other kind of mushrooms
1 T grated fresh gingerroot
3 large garlic cloves minced
2 jalapenos minced
1 head pac choi washed sliced into 1/2″ pieces including the leaves
4 sliced spring onion
2 T oriental sesame oil
2 T soy sauce
2 T sweet saki (optional)
2 T chopped cilantro
Grated Parmesan or pecorino cheese (optional)

Bring water to a boil. Boil fettuccine until al dente. Meanwhile, sauté shiitake, ginger, garlic & jalapeños about 4 minutes over med. high heat. Add pac choi and onion and sauté about 3 minutes more. Make sure you don’t over cook the pac choi. It should stay slightly crisp. Remove from heat and stir in oil, soy sauce and saki. Mix fettuccine with veggie mix and then top with cilantro. Sprinkle with cheese, if using and serve.