Soba with Hijiki & Stir Fry Veggies

1/4 cup Hijiki, soaked for 30 minutes, drained
3.5 tbspn soy sauce
2 tspn sugar
6 ounces soba
1.5r tbspn peanut oil
1 bunch scallions, whites thinly sliced, greens sliced diagonally
4 tspn chopped fresh ginger
1 large garlic clove, chopped
2 carrots, juliennce strips
5 large mushrooms, thinly sliced
Salt
1 tbspn rice wine mirin
4 cups Napa cabbage, sliced
2 tspn dark sesame oil
2 tbsp seasame seeds, toasted
Chili Oil

-Put hijiki in a saucepan with 2 tbspn soy sauce, sugar, and water to cover. Simmer for 15 minutes or until soft, drain, reserve liquid.
-Cook the soba in boiling water until tender, 5-7 minutes. When the water foams up, add a cup of cold water to bring it down, repeat if necessary. Drain & raise well under running water.
-Place the peanut oil in a wok and heat until hot but short of smoking. Add the white parts of the scallions, giner, and garlic and stir-fry over high heat for a minute. Add the carrots, mushrooms cook another minute, then add 1/2 tspn salt, the remaining soy sauce, and the mirin. Toss, then cover the pan and cook for 1 minute. Add the soba, cabbage and most of the hijiki and toss until noodles are heated through. Turn off heat and toss with dark sesame oil & sesame seeds. Garnish with remaining hijiki, scallion greens and drops of chili oil to taste.