Colorful Veggie Stir-Fry With Soba Noodles

• 1 Red Bell Pepper, Stem And Seeds Removed
• 1 Yellow Bell Pepper, Stem And Seeds Removed
• 1 head Broccoli
• 2 Carrots
• 8 ounces, weight Buckwheat Soba Noodles (See Note)
• 1 Tablespoon Peanut Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• Sea Salt, to taste
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Tamari Soy Sauce
• Gomasio Or Toasted Sesame Seeds, For Garnish

1. Note: To make sure this dish is gluten-free, check the soba noodle ingredients and make sure they are made of 100% buckwheat flour. Yep, buckwheat is not a "wheat." Silly grains, you're so confusing!
2. Slice bell peppers into thin strips. Separate the head of broccoli into larger florets then cut broccoli florets into bite-size pieces. Peel then slice carrots into thin sticks. Cook soba noodles according to package directions, but drain 1 minute before suggested cooking time is up. Set noodles aside.
3. Heat a large skillet over medium high heat and add peanut oil. Add garlic and ginger and stir-fry for 1 minute. Add carrots and broccoli and a bit of sea salt, and stir-fry for about 2 minutes.
4. Add peppers and continue to stir-fry for about 2-5 minutes until veggies are brightly colored and crisp-tender. Add soba noodles, toasted sesame oil and soy sauce and stir until everything is well-coated. Take off heat, top with gomasio or sesame seeds and serve.

red bell pepper, yellow bell pepper, broccoli, carrots, weight buckwheat, peanut oil, garlic, ginger, salt, sesame oil, soy sauce, sesame seeds

Taken from tastykitchen.com/recipes/sidedishes/colorful-veggie-stir-fry-with-soba-noodles/ (may not work)