Veggie Stir-Fry With Soba Noodles And Cilantro Peanut Sauce

• Cilantro peanut sauce
• 2 tbs peanut butter
• 3 tbs rice wine vinegar
• 1 tsp minced garlic
• 1 tbs chopped cilantro
• 2 tsp soy sauce
• 1 tsp brown sugar
• Vegetable stirfry
• 1 tbs oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 package firm tofu
• 3 baby boy choy, chopped, leaves reserved
• 8 ounces baby broccoli, chopped
• 3.5 ounces shiitake mushrooms, sliced
• 5 scallions, chopped
• 1 tbs soy sauce
• Salt
• Pepper
• 2 cups cooked soba noodles (about 4 oz dry)
• 1/4 cup chopped cilantro

1. Combine ingredients for sauce in small bowl and set aside (add extra vinegar or water to desired consitancy).
2. Cook soba noodles as directed on package.
3. Heat oil, garlic and ginger in wok or large skillet over high heat. Add boy choy stems, broccoli, mushrooms and scallions. Stirfry for 5 minutes. Add bok choy leaves and tofu, stir fry for 2 minutes. Add soy sauce and cover pot and simmer for 4 minutes or until vegetable are tender. Turn heat back up to high and stirfry until liquid is reduced.
4. Toss noodles, vegetables, sauce and chopped cilantro in large bowl. Serve immediately.

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Taken from www.epicurious.com/recipes/member/views/veggie-stir-fry-with-soba-noodles-and-cilantro-peanut-sauce-1270346 (may not work)