Soba Noodles With Vegetables

From Cooking Light. I love dishes like this and usually end up cleaning out the refrigerator with a little bit of whatever veggies I have left. Feel free to add/subract any that you would like.

• Ready In: 15 mins
• Serves: 7

Ingredients

• 1⁄4 lb fresh snow pea
• 1 (6 ounce) package  soba noodles, uncooked (buckwheat noodles)
• 1  cup hot water
• 2  tablespoons creamy peanut butter
• 2  tablespoons low sodium soy sauce
• 1  tablespoon  dark sesame oil
• 2  teaspoons  vegetable oil
• 1  cup  thinly sliced green onion
• 2  garlic cloves, finely chopped
• 1 1⁄2 cups  finely shredded carrots
• 1  cup  thinly sliced  fresh shiitake mushroom (2 caps)

Directions

1. Trim ends off peas, and remove the strings; thinly slice each pea lengthwise. Set aside.
2. Bring water to a boil in a Dutch oven.
3. Add soba; return to a boil, and cook 2 minutes.
4. Drain and rinse under cold, running water; drain well.
5. Set aside.
6. Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well, and set aside.
7. Heat oil in a large nonstick skillet over medium heat.
8. Add green onions and garlic; sauté‚2 minutes.
9. Add sliced snow peas and carrot; sauté‚1 minute.
10. Add mushroom caps, and saute, 2 minutes.
11. Add peanut butter mixture; cook 1 minute, stirring constantly.
12. Add soba, and cook 1 minute or until thoroughly heated, stirring constantly.
13. Yield: 7 servings (serving size: 1 cup).