Soba With Pea Shoots Shiitake Mushrooms And Leeks Recipes

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SOBA WITH PEA SHOOTS, SHIITAKE MUSHROOMS, AND LEEKS



Soba with Pea Shoots, Shiitake Mushrooms, and Leeks image

Categories     Mushroom     Vegetable     Appetizer     Side     Sauté     Vegetarian     Quick & Easy     Leek     Summer     Noodle     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • 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.

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