Pea Shoots and Soba Noodles with Oyster Mushrooms

Old_adj

Pea shoots are the tips of the vines and top set of leaves of the pea plant and have a delicately fresh pea flavor. They are commonly served in stir-fries, but can also be eaten raw in salads.

Serves 4-6
  • 1 pound pea shoots
  • 8 ounces soba (buckwheat) noodles
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 pound fresh oyster mushrooms, washed and dried
  • 4 scallions, thinly sliced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar

Rinse pea shoots thoroughly in cold water. Drain and set aside.

Cook noodles in boiling water for 5 minutes. Remove, drain, and toss with pea shoots.

In a large sauté pan or wok, heat garlic and ginger in oils on medium until softened, about 3 – 4 minutes. Add mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook another 1 – 2 minutes.

Toss noodles and pea shoots with mushroom mixture. Serve immediately.