This is a pretty quick dish to throw together and served with some vegetable spring rolls, it makes the perfect meal. I used buckwheat soba and chow mein noodles from O’Hana House—fully cooked and vegan. They come with two 6-oz packages, so I combined one of each variety. They only boil for about 2 minutes and the leftover (unopened) packages will keep in the fridge for a while. Other ingredients to try: diced up tofu, celery, bell pepper, and/or cabbage.

INGREDIENTS:
12-oz buckwheat soba or chow mein noodles, fully cooked
4 Tbs soy sauce
3 tsp sesame seed oil
2 Tbs rice vinegar
1 tsp ginger root, grated
1/2 tsp sugar
2 tsp garlic, minced
1 can bamboo shoots, chopped
1 can water chestnuts, chopped
1/2 C cashews, coarsely chopped
1/2 C snow peas, cut into 1/2″ pieces
3 green onions, sliced thin
3-4 mushrooms, diced
1 Tbs olive oil

DIRECTIONS:
In a small bowl, combine soy sauce, sesame seed oil, rice vinegar, sugar, and ginger; set aside.  In large skillet, heat oil and garlic over high heat for 1 minute. Add the bamboo shoots, water chestnuts, and snow peas for about 4-5 minutes. Add the mushrooms and green onions and cook another 4 minutes. In the meantime, boil the noodles according to package instructions–about 2 minutes. Add sauce and cashews to the skillet and mix well with the veggies. Drain the noodles and add to the skillet mixture, stirring well to combine. Enjoy!