Stir-Fry Vegetables with Buckwheat Soba Noodles

1 package buckwheat soba noodles

1 clove garlic, minced or pressed

3/4 cups thinly sliced cabbage (or finely chopped)

1/2 cup mushrooms, sliced

1 large tomato, quartered and sliced

1 red or white onion, thinly sliced

3 stalks of celery

1/2 cup broccoli

1 bell pepper (green, yellow, red, or orange)

3 carrots, peeled

1/2 cup cauliflower

1 zucchini

1 cup soybean sprouts

cilantro

grapeseed oil or sesame oil

salt and pepper

vegetable stock

red pepper flakes (optional)

soy sauce

Directions:

1. Thinly slice all the veggies, into thin matchsticks, except the tomatoes. Cut broccoli and cauliflower into florets.

2. Prepare noodles according to package instructions and set aside. You do not want to overcook soba noodles.

3. Heat your pan or wok, adding a little bit of oil. Add broccoli, cauliflower, and carrots.You can add a little vegetable stock to create some steam.Sautee

for about 4 minutes and set aside.

4. Add bell peppers, cabbage, celery, and zucchini and sautee for about 3 minutes. Set aside.

5. Sautee the mushrooms, onions, soybean sprouts, tomatoes and garlic.

6. Add the rest of the vegetables back to the pan and reheat. Add a little soy sauce, pepper flakes, your salt and pepper plus a little more sesame oil if desired.

7. Add noodles and cilantro, give it a quick toss, and serve.

*You can steam sautee all your veggies with a little vegetable stock if you don’t want to use any oil. On busy days I prefer to use frozen vegetables.