Ingredients:
4 tablespoons soy sauce1 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
Instructions:
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.