Veggie Soba Sauté

Serves 6

• 1 onion, julienned
• 2 stalks celery, julienned (1 cup)
• 2 inches fresh ginger, peeled and grated
• 4 large cloves garlic, minced

Aside from onion, ginger and garlic, veggie selection and quantities are variable depending on what you have on hand. Select from the following (about 10 cups total):

• 1/2 bunch kale or other greens, stemmed and sliced (about 2 cups) 
• 1/4 medium green cabbage, shredded (about 2 cups)
• 2 heads broccoli, stems peeled and thinly sliced, heads separated into small florets (about 2 cups)
• 2 carrots, peeled and julienned (about 1 cup)
• 1 bell pepper, seeded and julienned (1 cup)
• 1 summer squash, trimmed and julienned (1 to 2 cups)
• 8 ounces mushrooms, thinly sliced (2 to 3 cups)
• 8 ounces snow peas, strings removed, julienned (about 2 cups)

FOR SOBA

• 4 quarts water
• 1 tablespoon salt
• 1 (8 ounce) package dry soba noodles, broken into halves

FOR TOFU  (tofu is optional)

• 1 block firm tofu, frozen, thawed and cubed, OR drained, pressed, and cubed
• About 1 tablespoon soy sauce

FOR SAUTÉ & SAUCE

• 2 tablespoons water
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 1/3 cup rice wine or dry white wine
• 2 tablespoons brown or white sugar, or agave nectar
• 1 teaspoon toasted sesame oil
• 5 tablespoons high-heat oil (canola, safflower, grapeseed) for sauté, or as needed
• 2 tablespoons peanut oil (for flavor, optional), or as needed

INSTRUCTIONS:  Group prepped veggies in bowls as follows:

1. kale, cabbage, broccoli
2. carrots
3. onion, celery
4. bell pepper, summer squash, mushrooms, snow peas
5. ginger, garlic

In a large saucepan bring salted water to a boil. Add kale, cabbage and broccoli; return to a boil. Add soba; return to a boil and cook until al dente, about 6 minutes. Drain all into a fine mesh strainer, rinse under cool water, and return to saucepan. Toss with a little peanut or sesame oil, cover and set aside.

Meanwhile, if using tofu, in a large wok or deep 12-inch skillet heat 2 tablespoons of canola oil and 1 tablespoon peanut oil over high heat. When shimmering, sauté tofu cubes until browned. Toss with a little soy sauce. Transfer to a bowl and set aside.

In a cup, stir together water and cornstarch; set aside. In another cup, stir together wine, soy sauce, sugar and sesame oil; set aside. Place 2 tablespoons canola oil and 1 tablespoon peanut oil in wok over high heat. When shimmering, sauté carrot until softened, about 5 minutes. Add onion and celery and sauté until onion is translucent, 5 minutes. Add bell pepper, squash, mushrooms and snow peas and sauté until squash is beginning to soften, 3 minutes. Push vegetables away from center of pan, add 1 tablespoon canola oil to clear spot and sauté garlic and ginger until aromatic, about 30 seconds. Toss garlic and ginger with veggies and cook until squash is softened, 2 minutes longer. Stir wine mixture and add to wok; toss to coat. Sauté about a minute until alcohol has evaporated. Push vegetables away from center of pan and stir cornstarch mixture into simmering sauce until thickened, 1 to 2 minutes. Add soba mixture and toss to fully coat and distribute. Reheat through; serve immediately.