Ingredients

9.5 ounces Buckwheat soba noodles

1 tablespoon Sesame oil

3 cloves Garlic (finely chopped)

½ medium Onion (chopped)

2 cups Snow Peas

1 cup Shiitake mushrooms (dried, soaked in water to rehydrate)

1 cup Carrots (shredded)

14 ounces Firm tofu (cut into ½ inch cubes)

2 stalks Green onions (for garnish)

2 tablespoons Tamari

2 tablespoons Soy paste

Vegetarian stir-fry sauce

Salt and white pepper, to taste

Preparation

  1. Cook soba noodles, according to package instructions. Make sure you rinse in cold water after draining, and set aside.
  2. Marinate tofu in tamari, while you blanche snow peas. Set aside.
  3. In a wok, heat sesame oil, garlic and onion. Stir in shiitake mushrooms until it becomes aromatic. Add soy paste and mix.
  4. Add snow peas and carrots, to enhance color. Stir-fry until the veggies are tender.
  5. Throw in the tofu, along with the tamari marinade. Finally, stir in soba noodles and mix until the ingredients are evenly dispersed.
  6. Add desired amount of vegetarian sauce to flavor the dish. Salt and white pepper to taste, and green onions to garnish.