Soba Noodles with Zucchini Ribbons

Ingredients

 * 4 oz soba noodles
 * 1 large zucchini
 * 3 tbsp low-sodium soy sauce, or to taste
 * 3 tbsp mirin, or to taste
 * 1 tsp cornstarch
 * 1 tbsp vegetable oil
 * 1 tbsp minced garlic
 * 1 cup fresh edamame
 * 1 cup sliced mushrooms
 * 1 bunch thinly sliced scallions for garnish

Directions

 * 1) Bring a large pot of water to a boil over medium heat, and add noodles.
 * 2) Cook according to package directions, drain and run under cold water briefly.
 * 3) Set aside.
 * 4) Use a sharp vegetable peeler, and carefully slice zucchini into long, thin strips.
 * 5) Set aside.
 * 6) Combine soy sauce, mirin and cornstarch in a bowl, and set aside.
 * 7) Heat oil in large skillet or wok over medium-high heat.
 * 8) Stir-fry garlic for 30 seconds, and add edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until vegetables are heated through.
 * 9) Remove from heat.
 * 10) To serve, put equal portions of noodles in individual bowls or on plates, and spoon vegetables and sauce over top.
 * 11) Garnish with scallions, and serve.