Veggie Stir Fried Soba Noodles


4 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sherry dry

2 tablespoons water

1 teaspoon sugar

pinch red pepper flakes

1 cup peanuts roasted unsalted

1 tablespoon oil vegetable

3 cloves garlic

1 tablespoon ginger

3 cup carrots bagged baby

10 ounces broccoli frozen florets

1 14-ounce can baby corn whole spears

8 ounces soba noodles Japanese buckwheat


Mix soy sauce, sesame oil, sherry, water, sugar, and red pepper flakes. Have all the ingredients for the stir fry ready in different bowls: the garlic and ginger together, the broccoli, the carrots, and the corn. Toast peanuts on a cookie sheet for about 5 minutes at 3500. Boil soba noodles and cook according to the package directions. Drain in a colander and set aside. Add the oil to a large pot and heat over medium-high heat. Add the garlic and ginger. Stir fry for 30 seconds, add the carrots, and stir for another minute. Add the broccoli and the corn and after a minute add the cooked soba noodles. Add the sauce mixture to the vegetable and soba noodles, stir, and heat over medium-low heat for a few minutes. Serve with the toasted peanuts on top and some more red pepper flakes.