Soba Stir-Fry

• 8 ounces soba noodles, uncooked
• 1 tablespoon light olive oil
• 2 cups fresh shiitake mushrooms, sliced
• 1 medium red bell pepper, cut into thin strips
• 2 whole dried red chilies or 1/4 teaspoon red pepper flakes
• 1 garlic clove, minced
• 2 cups napa cabbage, shredded
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
• 2 green onions, thinly sliced

1. In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
2. In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
3. In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.

noodles, light olive oil, fresh shiitake mushrooms, red bell pepper, red chilies, garlic, cabbage, chicken broth, soy sauce, rice wine, cornstarch, firm tofu, green onions

Taken from www.food.com/recipe/soba-stir-fry-297951 (may not work)