Ingredients
1 c. green tea (strongly brewed)
3 T. soy sauce
2 T. honey
1 t. sesame oil
2 t. grated fresh ginger
2 t. rice vinegar
4 oz. soba noodles
1 t. canola oil
6 thinly sliced mushrooms
1-1/2 c. snow peas
5 scallions, sliced
1 c. mung bean sprouts
Preparation
Sir together the tea, soy sauce, honey, sesame oil, ginger, and rice vinegar and set aside. Cook the soba according to package directions. Heat the canola oil in a large skillet (or wok). Add the snow peas, scallions, mushrooms, and bean sprouts; and stir fry until not quite crisp tender. Add the liquid ingredients and heat until the vegetables are cooked. (Do not over cook; they should still be crisp.) Put the soba in bowls, ladle the vegetables and sauce on top.
