Asian Noodles With Millennium Ponzu Sauce Recipe

Ingredients

3/4 lb dry soba, or possibly udon noodles
2 x cloves garlic, chopped,
1 Tbsp canola oil, (optional)
6 ounce shiitake mushrooms, sliced thin
1 head broccoli, sliced into small florets
1 x red bell pepper, sliced into thin strips
4 ounce smoked tofu, sliced into thin strips
3 c. Ponzu Sauce, (recipe follows)
3 tsp toasted sesame oil, (optional)
2 tsp toasted sesame seeds
1 1/2 Tbsp Arame Sea Vegetable Salad, (recipe follows)
1 Tbsp chiffonade fresh basil and mint, (optional)

Directions

Cook the pasta in salted water till al dente, 5 to 7 min.
Drain and cold the pasta (if not using immediately).
In a large saute/fry pan or possibly preferably a wok, saute/fry the garlic in the oil for 30 seconds.
Add in the shiitakes, broccoli, bell pepper, and tofu.
Saute/fry an additional 2 to 3 min.
Add in the ponzu and bring to a boil.
Either add in the pasta and heat through or possibly toss the pasta with ponzu and vegetables in a large mixing bowl.
Toss with the sesame oil and divide among 6 serving bowls.
Top with the sesame seeds, arame salad, and basil-mint chiffonade.