Noodles with snow pea greens
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Snow pea greens |
| 2 | Red chilies | |
| x | Some rice wine (sake, | |
| Shaohsing, whatever) | ||
| ½ | cup | Chopped shallots |
| 12 | Fresh shiitake mushrooms | |
| 2 | tablespoons | Soy sauce |
| 2 | teaspoons | Rice vinegar |
| 4 | Chopped scallions | |
| 8 | To 12 ounces japanese | |
| Noodles (soba, udon, | ||
| Whatever -- I used soba) | ||
Directions
Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and scallons. Slice shiitake thinly.
Heat large non-stick skillet. Roast chilies for a minute, then add about ¼ cup rice wine. Add shallots and cook till they just start to darken (about 4 minutes). Add more wine if it starts to stick.
(put water on to boil for noodles) With wine cooked off, add shiitake. They should give up their own water. Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying out. Add soy sauce, vinegar, and scallions. Cook for a minute and then turn off burner and set aside.
Water for noodles should be boiling, add noodles and cook till done, about 5 minutes usually.
Toss noodles, pea greens and mushrooms. Eat.
Ya know, slivered shiitake reminds me of tripe when it cooks. I bet if you substituted shiitake for the tripe in a good recipe it would make a tasty dish.
Source: original
Posted by artemis@... (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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