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LONG LIFE NOODLES

INGREDIENTS:

1 package (8 ounces) soba noodles

1 tablespoon canola oil

2 tablespoons dark sesame oil

2 cups thinly sliced red bell pepper

1/4 cup minced fresh ginger

1 clove garlic, minced

3 cups sliced assorted summer squash

1 lb tofu

3 tablespoons tamari

1 1/2 cups chicken or vegetable broth

2 teaspoons rice vinegar

2 cups snow peas

1/2 cup shredded carrots

1 tablespoon minced cilantro

2 green onions, thinly sliced


LET’S START MAKING NOODLES!


Prepare soba noodles according to package directions. Drain, cover, and keep warm in a pot.


Heat canola oil in a large nonstick skillet over medium-high heat.


Toss in peppers, ginger, and garlic. Cook for 2 minutes.


Stir in squash, tamari, broth, and rice vinegar.


Sauté 3 minutes and toss in snow peas, carrots, cilantro, tofu and onions. Cook another 2 to 3

minutes.


Toss with sesame oil.


Scoop the warm noodles equally onto plates in small round nests and top with stir-fried vegetables.


This dish is good served warm or at room temperature.

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