Soba with Pea Shoots, Shiitake Mushrooms, and Leeks

• 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

1. In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes.
2. Stir mushrooms and cook 5 minutes.
3. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
4. In a kettle of salted boiling water cook noodles 5 minutes or according to package directions.
5. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them.
6. Rinse mixture in cold water and drain well.
7. In a bowl toss noodles with pea shoots and stir in cooked vegetables.
8. Season mixture with salt and pepper and serve at room temperature.

leeks, vegetable oil, shiitake mushrooms, scallions, soy sauce, rice vinegar, shoots

Taken from www.epicurious.com/recipes/food/views/soba-with-pea-shoots-shiitake-mushrooms-and-leeks-12060 (may not work)