Noodles with Snow Pea Greens

Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package directions until tender, about 4–5 minutes.

While the noodles cook, prepare the remaining ingredients: slice the red chilies, halve the shiitake mushrooms, mince the shallots, and chop the scallions.

Drain the cooked noodles in a colander and rinse under cold water until cooled, then set aside.

Heat a wok or large skillet over medium-high heat. Add the chopped shallots and cook until just softened, about 1–2 minutes.

Add the sliced red chilies and halved shiitake mushrooms to the wok, stirring frequently, and cook for 2–3 minutes until the mushrooms begin to soften.

Pour in the rice wine and allow it to simmer for 1 minute to reduce slightly and burn off the alcohol.

Add the soy sauce and rice vinegar to the wok, stirring to combine the flavors evenly.

Add the snow pea greens to the wok and toss continuously for 1–2 minutes until they are wilted but still retain a bright green color.

Add the cooled soba noodles to the wok and toss everything together gently until the noodles are well coated with the sauce and the ingredients are evenly distributed, about 1–2 minutes.

Divide the noodle mixture among serving bowls and garnish generously with the chopped scallions before serving hot.