Three-Soy Saute with Soba Noodles

1 cup of edamame
8 ounces of soba noodles or whole wheat spaghetti
1/3 cup soy sauce
1/2 cup of water, apple juice, or orange juice (nutritional information is with water)
1 Tbs rice wine vinegar
1 tsp sesame oil
1/2 tsp chinese chili paste, if you like it spicy add more
1 tsp grated ginger root
1 package of tofu cut into cubes
1/2 Tbs vegetable oil
1 bunch of kale
1 carrot julienned
8 ounces of shitake mushrooms stemmed and sliced
1 large red bell pepper cut into thin strips
6 scallions sliced thinly
2 tsp cornstarch mixed into 2 Tbs of cold water

Bring a large pot of water to a boil

While you're waiting for the water to boil whisk together the soy, water, rice vinegar, sesame oil, chili paste, and grated ginger. Add the tofu cubes to the mixture and set it to the side.

Add the edamame to boiling water, cook for about 4 minutes. Remove them from the water

Let the water come back up to a boil and cook the noodles, use the directions on the box to know how much time to cook them for

In a wok or saute pan on medium-high heat add the vegetable oil.

Add the mushrooms and bell peppers and cook for 3-5 minutes until tender, then add the scallions edamame, carrots, and kale.

After they're heated through add the tofu and marinade in.

Add the cornstarch slurry and cook until the sauce thickens

Serve over the soba noodles

Serving Size: 4