Ingredients

4 ounces dried buckwheat noodles (soba), chinese egg noodles, or fine egg noodles For Sauce: 1/2 cup chicken broth 1 tablespoon cornstarch 1 tablespoon soy sauce 2 teaspoons toasted sesame oil For Vegetables: 1 tablespoon cooking oil 10 1/2 ounce package extra-firm tofu, drained and cut into thin strips 2 teaspoons grated fresh ginger root 2 cloves garlic, cut into slivers (1 teaspoon) 1 red or yellow sweet bell pepper, cut into thin strips 1 cup fresh pea pods (snow peas) 1 cup sliced yellow summer squash or zucchini 3 green onions, bias-sliced into 1-inch pieces

Description

Stir-fried Vegetables With Buckwheat Noodles, Recipe

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