Recipe: Chilled Buckwheat Soba with Wasabi Ponzu and Julienne Vegetables

This vegetarian, cold soba noodle dish is extremely easy, very healthy, and very satisfying. And of course, if you prefer, it can also be served hot.

1 tablespoon sesame oil
2 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 large carrot, coarsely grated
1 small bell pepper, finely julienned
1 zucchini, julienned
8 mushrooms, thinly sliced
4 scallions, finely chopped

1 teaspoon wasabi paste (more or less to taste)
1 cup ponzu sauce (substitute 3/4 cup tamari or soy sauce and 1/4 cup lemon juice)
4 portions buckwheat soba, cooked according to package directions

Heat sesame oil in a wok or large skillet. Add garlic, ginger, carrot, bell pepper, mushrooms, zucchini, and scallions and stir-fry quickly, until just tender. Remove from heat and set aside to cool. Combine ponzu sauce and wasabi paste in a small bowl and whisk to thoroughly blend. Combine stir-fried vegetables, soba noodles, and ponzu sauce in a large mixing bowl and toss gently to mix. Chill in the refrigerator for 2 hours, or overnight. Serves 4.