Soba with squash & green beans

Soba with squash
Originally uploaded by Lisa on Summer

Tonight I made soba noodles with squash and green beans from my garden, adapting a recipe from Whole Foods. It turned out okay, but not great. Not sure what it lacked, but it seemed oddly flat. Pretty, though!

1 (8.8-ounce) package uncooked soba noodles
1 T canola oil
2 carrots, thinly sliced
1 large onion, sliced
1 T ginger paste
3 cloves garlic, minced
1 T Better Than Bouillon mushroom base
4 summer squash
3 T low-sodium soy sauce
1 1/2 cups water
1 T rice vinegar
1 bunch green beans
1 bunch cilantro, chopped
1 bunch basil leaves, chopped
1 block baked tofu, diced
1 t rice flour (optional)

Method

Prepare soba noodles according to package instructions and drain well. Toss with a little sesame oil and set aside.

Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add carrots, onions, ginger, and garlic and cook for 3 minutes. Add squash, mushroom base, soy sauce, water, and vinegar and cook for 3 minutes more. Stir in green beans, tofu, cilantro, and basil and cook for 2 to 3 minutes, or until green beans are bright green. Add cooked noodles and toss gently to combine. Add rice flour if desired to thicken sauce.