Ingredients

• Soba noodles9 oz
• Olive oil2 tbsp
• Onions1 piece, sliced thin
• Celery2 sticks, sliced thin
• Green summer squash (zucchini)½ piece, sliced thin
• Red bell pepper1 piece, sliced thin
• Carrots1 piece, sliced thin
• Portabella mushroom2 pieces, sliced thin
• Broccoflower, raw1 cup
• Maple syrup⅓ cup
• Water⅓ cup
• Soy sauce¼ cup
• Apple Cider Vinegar1 tbsp
• Garlic1 clove, minced
• Ginger root1 tsp, minced
• Sesame oil1 tsp
• Cornstarch1 tbsp
• Green onionsto serve
• Sesame seedsto serve

Steps

1. 1. In a small pot add all ingredients except the cornflour, whisk together and bring to a boil.
2. 2. Reduce heat and simmer for 3 minutes.
3. 3. Meanwhile mix the cornflour with 1 tbsp water to form a slurry.
4. 4. Whisk ½ of the cornflour mixture into the pot, continue whisking to ensure no lumps form, adding more cornflour mixture until the sauce thickens. Remove from heat and set aside.
5. 5. Bring a pot of water to a boil and cook the soba noodles until tender, drain and set aside.
6. 6. In a large wok heat the oil and sauté the red onions until translucent.
7. 7. Add the remaining sliced vegetables and broccoli florets, sautéing until tender.
8. 8. Toss through the cooked noodles and teriyaki sauce. Stirring until well combined.
9. 9. Serve topped with sliced green onion and sesame seeds.