Ingredients

8 ounces buckwheat soba noodles

1 red bell pepper, seeded and thinly sliced

1 cup shredded cabbage

1 cup broccoli florets

2 garlic cloves, minced

4 teaspoons minced fresh ginger

4 scallions, sliced thinly

½ cup almond slivers

Extra-virgin olive oil

Crushed red pepper flakes (optional)

Preparation

  1. Bring a large pot of water to a boil and add a pinch of salt and a splash of olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.

  2. In a large sauté pan or wok, heat a splash of olive oil over medium-high heat. Add the cabbage, red pepper and broccoli and sauté for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.

  3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness.