1 ounce canola oil

½ cup broccoli florets

1 heaping tablespoon ¼-inch sliced shiitake mushrooms (stems removed)

½ cup ¼-inch sliced napa cabbage

5 ounces Yakisoba noodles

½ ounce tamari

2 tablespoons julienned carrots

1 teaspoon chili crunch

1/8 teaspoon furikake*

1 tablespoon julienned scallions

Bring a 3 quarts water to boil over high heat. Separately, heat oil in wok or heavy-bottomed pot over medium-high heat. Add broccoli, mushrooms and cabbage.

Once vegetables have started to brown, place yakisoba in boiling water for 30 seconds. Remove from water and immediately add to wok. If necessary, add a small amount of oil to begin charring noodles.

Once noodles are lightly toasted in color, stir in tamari and turn off heat.

Plate the noodles and vegetables; sprinkle with chili crunch and furikake and garnish with scallion.

Note: Chef Porter serves the dish with nori ebi furikake, available at area Asian markets and groceries.