1/2 lb Snow pea greens

      2    Red chilies

        x  Some rice wine (sake,
           Shaohsing, whatever)
    1/2 c  Chopped shallots

     12    Fresh shiitake mushrooms

      2 tb Soy sauce

      2 ts Rice vinegar

      4    Chopped scallions

      8    To 12 ounces japanese

           Noodles (soba, udon,
           Whatever -- I used soba)
  Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and
  scallons.  Slice shiitake thinly.
  Heat large non-stick skillet.  Roast chilies for a minute, then add about
  1/4 cup rice wine.  Add shallots and cook till they just start to darken

  (about 4 minutes).  Add more wine if it starts to stick.
  (put water on to boil for noodles)
  With wine cooked off, add shiitake.  They should give up their own water.
  Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying
  out.  Add soy sauce, vinegar, and scallions.  Cook for a minute and then
  turn off burner and set aside.
  Water for noodles should be boiling, add noodles and cook till done, about
  5 minutes usually.

  Toss noodles, pea greens and mushrooms.  Eat.
  Ya know, slivered shiitake reminds me of tripe when it cooks.  I bet if you
  substituted shiitake for the tripe in a good recipe it would make a tasty
  dish.
  Source: original
  Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
  15 Issue 6] Feb. 6, 1995.

  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!