1-1/2 c. leeks, white and pale green parts only, sliced thin crosswise3 Tbsp. vegetable oil 1/2 lb. fresh shiitake mushrooms, stems discarded and caps sliced 4 scallions, sliced thin 2 Tbsp. soy sauce, or to taste 2 tsp. rice vinegar, or to taste 8-oz. package soba 1/2 lb. pea shoots, washed well

In a lg. skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 min. Stir mushrooms and cook 5 min. Stir in scallions, soy sauce, and vinegar and cook 1 min. In a kettle of salted boiling water cook noodles 5 min. 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 temp.

adapted from Gourmet June 1994