| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | June 1994 | 1 | Servings | |
INGREDIENTS
| 4 | Leeks, white and pale | |
| green parts only | ||
| halved lengthwise | ||
| slicedthin | ||
| crosswise washed | ||
| thoroughly and | ||
| patted dry about 1 | ||
| 1/2 cups | ||
| 3 | T | Vegetable oil |
| 1/2 | lb | Fresh shiitake mushrooms |
| stems discarded and | ||
| caps sliced | ||
| 4 | Scallions, sliced thin | |
| 2 | T | Soy sauce, or to taste |
| 2 | t | Rice vinegar, or to taste |
| An, 8- or 9-ounce | ||
| package soba | ||
| buckwheat noodles | ||
| 1/2 | lb | Pea shoots, washed well and |
| spun dry |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1081
Calories From Fat: 386
Total Fat: 44.4g
Cholesterol: 0mg
Sodium: 1106.8mg
Potassium: 3780.6mg
Carbohydrates: 182.5g
Fiber: 28g
Sugar: 7g
Protein: 24.5g