1 large onion, coarsely choppeds
3 tablespoons vegetable oil
1/2 pound mushrooms (oyster, shiitake or portabella), stems discarded and caps sliced
4 scallions, sliced thin
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 - 8- or 9-ounce package soba (buckwheat noodles)
4 ounces pea shoots, washed well and spun dry
1. In a large skillet or wok cook the onion in oil over medium heat, stirring, until softened. Stir in mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
2. Cook soba noodles 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.
3. In a large bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt, pepper and red pepper flake and serve at room temperature.
* Adapted from http://www.epicurious.com/recipes/food/views/Soba-with-Pea-Shoots-Shiitake-Mushrooms-and-Leeks-12060#ixzz2QzqDgKVj