Soba Noodles With Crunchy Vegetables & a Spicy Peanut & Miso Dip

Noodles and stir fried veggies always make a quick meal. So are great to make in the week when you don’t have much time to cook.
First make your dip,in a bowl mix together one tablespoon of peanut butter a teaspoon each of mirin,brown rice vinegar,maple syrup,miso and tamari add 1/4 teaspoon each of hot chilli pepper and paprika and a tablespoon of water. (If you prefer it more citrus you could add lime instead)

Cook your soba noodles as the packet instructs drain and rinse I keep mine in a sieve with a bowl of cold water under until I’m ready to stirfry them.

Chop up your veggies I used a mix of bell peppers,snow peas,sliced shiitake mushrooms and shimeji mushrooms,sliced asparagus,chopped komatsuna,asparagus,broccoli,carrot and bean sprouts.
(You can use what ever veggies you want)
Add a little toasted sesame oil into a hot pan and throw in your veggies and stirfry them quickly then drain your noodles well and throw them in and make sure you stir the veggies in well . If you do not want to add more oil and you find the noodles sticking just add a little water.
Throw in some crunchy tamari roasted soy beans last minute before plating .
I like to dip my noodles but if you prefer you can mix in the sauce when your stirfrying.