400g dried soba noodles
1 red pepper
200g water chestnuts (tinned are fine). Rinse and slice into 3mm thick pieces
¼ of a head blanched broccoli
50g blanched green beans, cut into thirds
2 pieces (2 x 2cms) peeled ginger
1 leek
4-5 dried shitake mushroom for the stock
Sesame oil
Vegetable oil for frying

Sauce:
60 ml shitake mushroom dashi (stock)
40 ml soy sauce
1 tbsp sake
½ tbsp mirin

Garnish:
Sesame seeds