Ginger Soba Noodles Recipe

• 3 oz Buckwheat Soba Noodles
• 1 tsp Sesame Oil
• 1 tsp Peanut Oil
• 6 oz water-packed light extra-firm Tofu (frozen, prepared for cooking and cut into ½-inch cubes)
• 4 Scallions (white parts and 3 inches of the green, sliced on the diagonal into ½-inch slices)
• 2 cloves Garlic (thinly sliced on the diagonal)
• 2 Carrots (grated)
• ¼ pound Snow Peas (sliced lengthwise into thirds)
• ½ Red Bell Pepper (seeded and thinly sliced)
• 6 oz Mushrooms (sliced)
• 4 oz Baby Spinach
• 8 oz Mung Bean Sprouts
• ¼ cup fresh Cilantro (chopped)
• Lime Wedges (for garnishing)
  
  For the Sweet Ginger Sauce
• ½ cup fresh Orange Juice
• 2 tbsp Holsin Sauce
• 2 tsp reduced-sodium Soy Sauce
• 2 tbsp fresh Ginger (minced)
• 1 tsp Thai Chili Sauce

• Place a small saucepan on fire and add orange juice, Holsin sauce, soy sauce, ginger and Thai chili sauce. Mix well.
• Heat the sauce to simmer and cook for 1 minute. Remove and set aside.
• Cook the buckwheat soba noodles 1 minute less than that directed on the package. Drain and keep aside.
• Place a nonstick skillet over high heat and add sesame and peanut oil.
• Add tofu, scallions, garlic, carrots, snow peas, red bell pepper and mushrooms. Stir well and fry for 2 minutes.
• Reduce the heat to medium and add the sweet ginger sauce.
• Add in baby spinach, mung bean sprouts and soba noodles. Cook just until the spinach wilts.
• Add cilantro and stir well.
• Remove from heat and transfer to a serving plate immediately.
• Garnish with lime wedges and serve hot.