Stir-Fry Vegetables with Soba

By Martikibird

A satisfying, healthy lunch or light dinner.

To save time, vegetables can be prepped the night before; the noodles can be prepared and tossed with oil and scallions the night before.

To make this as a workplace lunch, pack the and reheat the noodles and vegtables seperately.

Ingredients

• Garnish:
• 1 packet of soba
• 1 teaspoon table salt
• 1 teaspoon sesame oil
• 3 scallions, white parts sliced into 2-inch pieces on an angle, greens chopped fine
• 2 teaspoons oil for wok
• 2 cloves garlic
• 1/4 cup peeled, sliced ginger
• 1 cup carrots, sliced thinly on an angle (about 2 medium)
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup baby bok choy, sliced lengthwise
• 1 tablespoon tamari
• 2 teaspoons toasted white sesame seeds
• 2 tablespoons fresh cilantro (optional)
• Tamari
• Japanese ground hot pepper

Preparation

Step 1

In a large pot, combine 6 cups of water and the salt; bring to a boil.

Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.

Transfer noodles to a colander and rinse thoroughly under cold water. Drain completely, then in a medium bowl toss noodles lightly with the sesame oil and scallion greens; set aside.

Heat a wok or heavy skillet under high heat; add oil. Keep on a high heat and add garlic and ginger; cook for one minute, stirring constantly.

Add the carrots and scallion whites, stirring for about 2 minutes. Add the broccoli, stirring until bright green about one minute; then add the bok choy, stirring until wilted, about one minute.

Add the tamari and 2 tablespoons water to the wok, then add the snow peas, cooking them until bright green about one minute. Remove from heat.

Divide noodles between two large soup bowls or plates, then top with stir-fry.

Garnish with sesame seeds, and optional fresh cilantro, and serve with extra tamari and Japanese ground hot pepper on the side.