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.