This makes a great vegetarian main course salad or side dish served with grilled meat. Since pea shoots are not as tender as pea tendrils, they are cooked before eating.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2009
- 1 pkg (8 oz/250 g) soba noodles (Japanese buckwheat noodles)
- 1 tablespoon sesame oil
- 1 tablespoon vegetabIe oil
- 2 garlic cloves minced
- 10 oz shiitake mushrooms stemmed & sliced
- 12 oz snow pea shoots (about 8 cups/2L)
- 1/3 cup light mayonnaise
- 1/4 cup sodium-reduced soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon hot sauce (optional)
- 1 teaspoon sambal oelek (optional)
MethodIn large pot of boiling water, cook soba noodles, stirring gently, until tender, about 5 minutes. Drain and rinse under cold water; drain well and transfer to large bowl.
In wok or large skillet, heat half each of the sesame and vegetable oils over medium-high heat; sautee garlic until fragrant, about 15 seconds.
Add mushrooms; sautee until tender, about 4 minutes. Add to noodles.
In wok, heat remaining oils; stir-fry pea shoots until wilted and tender, about 5 minutes. Add to noodle mixture.
Whisk together mayonnaise, soy sauce, rice vinegar, sugar, and sambal oelek (if using); pour over noodle mixture, tossing to coat. Serve at room temperature or chilled.
Nutritional facts Per serving: about
- Sodium 523 mg
- Protein 10 g
- Calories 247.0
- Total fat 10 g
- Potassium 186 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 34 g
- Iron 8.0
- Folate 18.0
- Calcium 1.0
- Vitamin A 21.0
- Vitamin C 47.0