- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1 tablespoon sriracha (optional, adjust to your heat preference)
- 1 teaspoon sesame oil (or any cooking oil you prefer)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes (optional, adjust to your heat preference)
- 2 carrots julienned
- 1 small green zucchini julienned
- 1/2 red onion sliced very thin
- 1 small red bell pepper sliced thin
- 2 scallion stalks chopped finely, whites and greens divided
- 6 oz dried organic soba noodles
- 1/4 cup chopped cashews or peanuts
- Scallion greens, thinly sliced
- 1 tsp sesame seeds
In a small bowl mix together the soy sauce, brown sugar, rice vinegar, sriracha, sesame oil and cornstarch. Whisk until combined. Set aside.
Bring a large pot of water to a boil. Add the soba noodles and cook for 3 minutes (or one minute under directed cooking time), the noodles should be a bit under cooked. Rinse with cold water thoroughly, Drain and set aside.
First cook your veggies: Heat oil in a wok over medium high heat. Stir fry ginger and garlic (and optional pepper flakes) for about a minute or until golden. Add the scallion (whites only) carrot, red bell pepper and onion and stir fry for a few minutes until softened slightly, about 5 minutes. Remove from wok and set aside. Next, add zucchini to wok and stir fry for 1 min on very high heat. Remove from pan and set aside with other veggies.
Next, Add sauce to the pan and swirl for 1 min until it begins to bubble. Now add the noodles and veggies in to the wok and toss to coat. Cook for 1-2 minutes on high heat allowing the sauce to coat everything. Taste and adjust the sweet/spicy ratio to your liking by adding more sriracha if needed.
Top with scallion greens, sesame seeds and chopped cashews, serve hot, cold or at room temp!