Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.