The farm market at the end of my road opened yesterday - the surest sign that summer's on it's way. While they're not yet stocking all the home grown produce they usually do, they did have piles of these gorgeous, green pea shoots fresh from their greenhouse. Armed with a few packets of pea shoots and only a few minutes to prep dinner I turned to instant ramen. Instead of using the seasoning packets I made my own quick broth with water, seaweed and garlic then cooked the noodles in it. While they were cooking I quickly stir-fried the pea shoots with mushrooms and tossed the whole thing with sesame oil and a splash of rice vinegar at the end. This made a "gourmet" topping for instant noodles and dinner on the table in 15 minutes flat. Not glamourous at all...but sometimes you gotta do what you gotta do! Tonight I might try something a little more glamourous with the rest of my pea shoots. Like this stunning, fit-for-spring Pea Shoot and Shrimp Risotto.   And this soba noodle-based stir-fry is definitely on the menu to use up the last of the shoots. For a great simple recipe for stir-fried pea shoots, similar to what I used to top the noodles, click here.