Soba Noodles With Chinese Cabbage In Broth

2 tablespoons peanut oil
2 bunches scallion (about 10), white part and about 3 inches of green, finely chopped
1 head Chinese cabbage (about 2 pounds), finely shredded
1 tablespoon fresh ginger, peeled and finely minced
1/2 teaspoon ground chili paste or 1/2 teaspoon crushed red pepper plus 1/4 teaspoon cayenne
1 package soba noodles (about 8 ounces)
2 cups water
1 tablespoon rice vinegar
3/4 cup soy sauce
1 tablespoon honey
pepper (optional)

Heat the peanut oil in a large skillet over medium heat. Add the scallion, cabbage, ginger, and chili paste. Cover and cook for 15 minutes, turning the cabbage as it shrinks down.
Meanwhile, cook the noodles according to package directions. Reserve 1 1/4 cups of cooking liquid and drain the noodles. return the noodles to the pot and pour the reserved cooking liquid over the noodles. Cover and set aside.
After the cabbage shrinks down (about 15 minutes), stir in the water, rice vinegar, soy sauce, and honey. Raise the heat to high. Cover and bring to a boil. When it reaches a full boil, lower the heat to low-medium. Cover and cook at a low-medium boil for 10 minutes, stirring occasionally. Turn this mixture into the pot of noodles. Continue cooking over a low-medium heat for 15 minutes, stirring occasionally. Taste for seasonings. Add pepper if desired.

Serves 4

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo