Buckwheat Noodles with Veggies

This easy meal is ready in minutes. Vary the vegetables depending on what is in season and available. Makes a healthy, delicious meal!

Serves 4.

Ingredients:

• 2 Tbsp olive oil
• 2 c broccoli florets
• 1 medium bell pepper, cut in strips
• 6 c bok choy, chopped
• 1 inch ginger root, grated
• 1-2 cloves garlic, crushed
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 c water
• 1 Tbsp vegetarian chicken-style broth mix
• 6 oz buckwheat noodles
• 1 Tbsp soy sauce
• 1 tsp toasted sesame seed oil

Directions:

1. In a large heavy pot or wok over high heat, warm the olive oil. Add broccoli and stir-fry 3 minutes.
2. Add bell pepper strips and bok choy. Stir-fry another 4 minutes.
3. Stir in the ginger, garlic, salt and pepper. Saute one minute.
4. Remove pot from flame and set aside.
5. In a medium pot, place the water. Mix in the broth mix and bring to a boil on high heat.
6. Stir in the noodles; bring back to boil. Boil 4 minutes, or according to package directions.
7. Drain noodles and add them to pot of stir-fried vegetables. Toss well and add the soy sauce and sesame oil. Toss again until well distributed.
8. Serve hot.