Soba Stir-Fry

Ingredients

• 8 ounces soba noodles, uncooked
• 1 tablespoon light olive oil
• 2 cups fresh shiitake mushrooms, sliced
• 1 medium red bell pepper, cut into thin strips
• 2 whole dried red chilies or 1/4 teaspoon red pepper flakes
• 1 garlic clove, minced
• 2 cups napa cabbage, shredded
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
• 2 green onions, thinly sliced

Directions

1. 1

   In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.

2. 2

   In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.

3. 3

   In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.