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Serves: serves 4
Prep Time: Quick & Easy


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 lb shiitake mushrooms, stems discarded and caps sliced

4 scallions, sliced thin

2 tablespoons tamari soy sauce

2 teaspoons rice vinegar

1/2 lb pea shoots, washed well and spun dry

1 8- or 9-ounce package soba (buckwheat noodles)

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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.