This recipe works well with any combination of your favorite vegetables.
Ingredients:
6 ounces Eden organic soba noodles
1 1/2 tablespoons peanut oil
1 bunch scallions, whites thinly sliced into rounds and greens sliced diagonally
4 teaspoons chopped fresh ginger
1 large clove garlic, chopped
2 carrots, cut into julienne strips
5 large mushrooms, thinly sliced
salt
1 1/2 tablespoons Eden organic tamari or Bourbon Barrel Foods soy sauce
1 tablespoon Eden mirin sauce (rice cooking wine)
4 cups green cabbage leaves sliced into 1/2-inch ribbons
2 teaspoons Eden toasted sesame oil
2 tablespoons sesame seeds, toasted in a small skillet
chili oil (optional)
Directions:
Cook the soba noodles in plenty of boiling water until tender, 5 to 7 minutes. Drain and rinse well under running water.
Place the peanut oil in a wok or large skillet and heat until hot but short of smoking. Add the white parts of the scallions, ginger, and garlic and stir-fry over high heat for 45 seconds. Add the carrots and mushrooms and stir-fry for 1 minute, then add 1/2 teaspoon salt, tamari or soy sauce, and the mirin. Toss, then cover the pan and cook for 1 minute. Add the soba and cabbage and toss until the noodles are heated through. Turn off the heat and toss once more with sesame oil and sesame seeds. Remove to a platter and garnish with the scallion greens and drops of chili oil to taste. Serves 3 to 4