Soba With Braised Spring Vegetables

• 1 tablespoon vegetable oil
• 1 shallot thinly sliced
• 2 inches fresh ginger piece, slivers
• 3 carrots small julienne
• 1 radish large julienne
• 2 tablespoons tamari sauce
• 1 tablespoon mirin sweet Japanese rice wine
• 4 cups spinach leaves
• 1 1/2 cups tofu cubed
• 1 cup frozen peas or fresh
• 1 teaspoon rice vinegar
• 8 ounces soba noodles al dente
• 1 tablespoon toasted sesame seeds
• 2 scallions sliced

1. Heat a 10-inch skillet over medium heat for 30 seconds. Add vegetable oil, shallot and ginger. Stir-fry for about 3 minutes until brown.
2. Add julienne carrots and radish, stir, then pour in soy sauce and mirin. Cover, reduce the heat to medium-low, and simmer until vegetables are crisp-tender, about 3 minutes.
3. Add the spinach, tofu and peas. Stir well and season with rice vinegar.
4. Rinse cooked soba with hot water until warm, drain well, and divide between shallow bowls.
5. Spoon braised vegetables and sauce over noodles. Garnish with sesame seeds and scallion.

vegetable oil, shallot, ginger, carrots, julienne, tamari sauce, sweet japanese rice, spinach leaves, frozen peas, rice vinegar, noodles, sesame seeds, scallions

Taken from www.yummly.com/recipe/Soba-with-Braised-Spring-Vegetables-1658635 (may not work)