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Colorful Veggie Stir-Fry with Soba Noodles

kept byXtine
recipe byHeather Pierce
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Ingredients: 

1 tbsp peanut oil
2 garlic cloves, minced
2 tbsp ginger, minced
1 red bell pepper
1 yellow bell pepper
1 head broccoli
2 carrots
8oz buckwheat soba noodles (For gluten-free, make sure you check ingredients for 100% buckwheat flour. Yep, buckwheat is not a “wheat”. Silly grains, you’re so confusing!)
1 tbsp toasted sesame oil
2 tbsp tamari soy sauce
Gomasio or toasted sesame seeds


  1. Slice bell peppers into thin strips, cut broccoli florets into bite-size pieces, and slice carrots into thin sticks.
  2. Cook soba noodles according to package directions, but drain 1 minute before suggested cooking time is up.
  3. Heat large skillet over medium high heat and add sesame oil.
  4. Add garlic and ginger and stir-fry for 1 minute.
  5. Add carrots and broccoli, a bit of sea salt, and stir-fry for about 2 minutes.
  6. Add peppers and continue to stir-fry for about 2-5 minutes until veggies are brightly colored and crisp-tender.
  7. Add soba noodles, toasted sesame oil, and soy sauce and stir until everything is well-coated.
  8. Take off heat, top with gomasio or sesame seeds and serve.

Serves 2.

 

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