East Meets West Vegetable Soba Stir-Fry

Ingredients

• 4 ounces buckwheat soba noodles
• 2 cups broccoli, florrets (fresh or frozen)
• 2 cups yellow squash, quartered
• 6 green onions, stalks finely chopped (with bulbs)
• 2 medium garlic cloves, chopped
• 2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
• 1 cup plain soymilk (I used Silk Light)
• 2 tablespoons vegan butter
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• black pepper
• salt

Directions

1. 1

   Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.

2. 2

   Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.

3. 3

   Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.

4. 4

   Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.

5. 5

   Serve the stir-fry sauce over the noodles & top with salt & pepper.

6. 6

   Enjoy!