Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1 1/2 cups)
3 tablespoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
4 scallions, sliced thin
2 tablespoons soy sauce, or to taste
2 teaspoons rice vinegar, or to taste
an 8- or 9-ounce package soba (buckwheat noodles)
1/2 pound pea shoots, washed well and spun dry
Preparation
Step 1
In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
Step 2
In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.
Step 3
In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.
