| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Leeks; white and pale |
|
|
; green parts only, |
|
|
; halved lengthwise, |
|
|
; slicedthin |
|
|
; crosswise, washed |
|
|
; thoroughly, and |
|
|
; patted dry (about 1 |
|
|
; 1/2 cups) |
| 3 |
tb |
Vegetable oil |
| 1/2 |
lb |
Fresh shiitake mushrooms; stems discarded and |
|
|
; caps sliced |
| 4 |
|
Scallions; sliced thin |
| 2 |
tb |
Soy sauce; or to taste |
| 2 |
ts |
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
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