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 vegan rice wine. Add shallots and cook till they just start to darken (about 4 minutes). Add more vegan wine if it starts to stick.

(put water on to boil for noodles)

With vegan 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.

Serves:
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