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 pepper, ginger, and garlic. Cook for 2 minutes.
Stir in squash, tamari, broth, and rice vinegar. Saute 3 minutes and toss in snow peas, carrots, cilantro, 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.
Also see the Spa Princess Cookbook by Barbara Beery.
This page created April 2009
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