Soba with Pea Shoots, Shiitake Mushrooms, and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. 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 |
Directions:
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.
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.
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.
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