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Categories:Viewed: 6 - Published at: 4 years ago
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
Method
- 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.
