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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