Directions

1. In the 3QT Sauté Pan, add enough water to cover the soba noodles and bring to a boil over high heat. While water comes to a boil, make the sauce mixture by combining sesame oil, soy sauce, sesame seeds, scallion whites, and sugar in a bowl. Once water is boiling, cook soba noodles following package instructions.
2. Once the soba noodles are tender, strain and rinse them with cold water. Set aside. 
3. In the 8” Fry Pan over medium-high heat, add 2 teaspoons of oil and 2 tablespoons of water, then bring to a rolling boil. Add the bok choy–cut side down–and season with a pinch of salt. Cover and cook until all water has evaporated and bok choy is blackened and fork-tender.
4. Remove the bok choy from the pan and set aside. Then add 4 teaspoons of cooking oil to Fry Pan over medium-high heat. Add sliced shiitake mushrooms to pan and cook for six to eight minutes, stirring occasionally. Once browned, add 2 tablespoons of soy sauce and 4 teaspoons of sugar. Cook until sauce is thickened. Then, once the mushrooms are coated, remove them from the pan. With a dry cloth or paper towel, wipe any excess residue from the mushrooms and set aside. 
5. In the Fry Pan, add remaining cooking oil and leave on medium-high heat. Crack eggs and add to pan, cooking until the whites are cooked through and the yolks are slightly cooked but still runny, around three to four minutes.
6. Begin assembling the dish using the noodles as a base, adding in the bok choy, mushrooms, egg, cucumbers, and carrots in small, neat piles. Add additional cucumbers, carrots, and radish for garnish if desired.
7. Season with salt and fresh ground black pepper to taste and get ready to tell your mouth to “Open sesame!”