Week 6: Veggie & Soba Bowl

​Veggie & Soba Bowl by Chef Liz Arraj

Serves 4

2 bundles of Soba noodles
2 cups of cremini mushrooms or mushroom of your choice, halved and sliced
3 large carrots, peeled and sliced thin
2 small zucchini, cut into half moon slices
1 pepper, chopped
8 oz. Tofurky Sesame chicken
1/4 cup scallions, sliced, garnish
Salt to taste
 
1. Cook Soba noodles according to package. Drain and cool.
2. Combine mushrooms, zucchini, pepper and carrots in large frying pan, cook for 10 minutes.
3. Add Tofurky Sesame chicken.
4. Combine all ingredients in large mixing bowl. Garnish with scallions.
 

Tasty Tip:
Anytime you are cooking noodles for a cold salad an easy way to do that is to simply cook, drain hot water, rinse with cold water and then put on a baking sheet, letting them cool all the way. To keep the noodles from becoming dry, toss them with a small amount of oil.