LONG LIFE NOODLES
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
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.