The shiitake mushrooms I recently purchased at Fairway market inspired me to dust off my wok tonight. The mushrooms always look so eager to become part of a stir-fry or some such recipe, I can’t resist them.

I also happened to have the holy trinity of peppers (red, yellow and orange) on hand and this happy event obliged me to make a colorful, tasty dish.

Using the mandoline helped make quick work of slicing the vegetables (the thinnest setting makes the peppers almost noodle-like in their shape.) I was so excited about this combination that I just sat down and ate the whole bowl you see here. It may be hot outside, but, breaking a sweat was worth it for this meal.

Tons of vitamin C and potassium in this heart healthy dish

If you use about a cup of soba noodles, this dish clocks in about 400 calories and provides a ton of vitamin A, vitamin C and potassium.

If you want to give it a try, here’s what I used (you will have leftover noodles that can be used later for a different dish):


1 package Soba Noodles (cooked according to package directions)

1 half package Trader Joes Sprouted Tofu (drained and cubed)

1 cup shiitake mushrooms

1/2 cup each of yellow, orange and red peppers

2 small carrots

1/2 yellow onion

4 cloves of garlic

Soy sauce and/or Hoisin Sauce

Ponzu Sauce

Rice Vinegar

Dark Sesame oil

Peanut oil (for Stir-frying)

Fresh herbs (chives, thyme, lemon balm, savory, sage)

Vegetable broth (1/2 cup)

Lime & sriracha (optional)


Prep all vegetables while noodles are cooking. Prepare wok by bringing to a very high heat. Once the wok is very hot, add a turn of peanut oil. Add onions, garlic, peppers to the wok, moving them around continuously until they become translucent. Add mushrooms, splash of soy sauce, ponzu, rice vinegar and sesame oil. Remove vegetables from the wok and put aside.

Add a small amount of peanut oil to the wok and cook tofu so that it’s browned on most sides (3 minutes or so). Add the vegetables back to the wok, combining all ingredients together. Add the soba noodles to the wok. If you want more of a noodle soup, you can add the vegetable broth in at the end, allowing it to heat through for a minute or so.

Salt and pepper to taste. I always add sriracha and lime juice to these types of dishes, but, they are entirely optional.