Description
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Ingredients
- 4 oz. soba noodles
- 1 large zucchini
- 3 Tbs. low-sodium soy sauce, or to taste
- 3 Tbs. mirin, or to taste
- 1 tsp. cornstarch
- 1 Tbs. vegetable oil
- 1 Tbs. 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. Cook according to package directions, drain and run under cold water briefly. Set aside.
2. Use a sharp vegetable peeler, and carefully slice zucchini into long, thin strips. Set aside. Combine soy sauce, mirin and cornstarch in a bowl, and set aside.
3. Heat oil in large skillet or wok over medium-high heat. 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. Remove from heat.
4. To serve, put equal portions of noodles in individual bowls or on plates, and spoon vegetables and sauce over top. Garnish with scallions, and serve.