1 tbsp olive oil
1 portabella mushroom, diced
2 carrots, grated and sliced thinly
3 stalks celery, sliced thinly
1/3 cup red onion, sliced
1 bell pepper, diced
About 30 snow peas, with the ends trimmed
1 cup edamame beans
¾ cup green beans (I used frozen)
3 cloves garlic, minced
About 10 oz. soba noodles (if you can’t find these, a whole grain spaghetti will also work)
Sauce:
1/4 cup light soy sauce
4 tbsp. Hoisin sauce
2/3 cup vegetable stock
1 ½ tbsp. corn starch
1. Cook soba noodles according to package directions.
2. Heat oil in a wok. Add vegetables, beans and garlic. Saute until all vegetables are soft, a few minutes.
3. While vegetables are cooking, make sauce by combining all ingredients in a bowl, and stir until the corn starch has dissolved.
4. Add sauce and cooked noodles to vegetables. Let it continue to cook until sauce thickens.
