Recipe: Pea Shoots and Soba Noodles with Oyster Mushrooms
By Kristen Rasmussen, MS, RD
Explore the world of misunderstood vegetables this May! This month’s Well Being Challenge encourages you to try a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a stir frycontaining pea shoots, which are only available in the spring so be sure to act quickly. To learn more about misunderstood vegetables, visit cafebonappetit.com.
Pea Shoots and Soba Noodles with Oyster Mushrooms
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.