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Korean Noodle Stirfry


4 ounces buckwheat soba (one bundle, broken in half)
8 ounces firm tofu, cut into bite-sized cubes
1 tablespoon low-sodium soy sauce mixed with 2 tablespoons water
1/8 teaspoon sesame oil
2 medium yellow squash, halved lengthwise and sliced 1/8-inch thick
1/2 onion, cut into thin wedges
4 cups bok choy (3-4 baby bok choys), sliced thin
1 teaspoon garlic, minced
1 cup mung bean sprouts
1 1/2 tablespoons gochujang
3 tablespoons water
1/2 teaspoon sugar or agave nectar
1/8 teaspoon sesame oil



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