Soba with pea shoots, shiitake mushrooms, and leeks

1 servings

Ingredients

Quantity Ingredient
4 smalls Leeks; white and pale
; green parts only,
; halved lengthwise,
; slicedthin
; crosswise, washed
; thoroughly, and
; patted dry (about 1
; 1/2 cups)
3 tablespoons Vegetable oil
½ pounds 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)
½ pounds Pea shoots; washed well and
; spun dry

Directions

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.

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.

In a bowl toss noodles with pea shoots and stir in cooked vegetables.

Season mixture with salt and pepper and serve at room temperature.

Serves 4.

Gourmet June 1994

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