This recipe came to me from a former co-worker at my first job out of law school.  We were working on a large anti-trust document review project and we all sat at the table in a conference room for 10 hours a day, every day for 5 weeks. Everyone brought his or her lunch to work as we didn’t have enough time to go and buy lunch somewhere, bring it back to the office and eat. The work was dull, but the working environment was great. One day, one of my co-workers brought in a huge container of sesame noodles to share with everyone. They were fantastic. I asked her for the recipe, which she readily shared. In fact, I still have the orginial paper she copied it on to. It stands out in my recipe binder as it is on pink paper from the photocopier at the office.

The original recipe was only for the sauce.  This was solely a noodle dish.  Nothing else with it.  Over the years, I updated the recipe and added in the vegetables to make it more nutritionally balanced. This works great on its own, but you can also add in some marinated tofu for extra protein. This can be a side dish or a main dish on its own.  Feel free to substitute other vegetables to meet your own preferences. Anything goes with stir fry. These noodles are great hot or cold, making them a good option for bringing left overs to work for lunch, taking on a picnic or just keeping on hand for a quick snack.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4


8 oz. soba noodles, or linguine noodles
2 1/2 TBL canola oil, divided
2 tsp sesame oil
3 TBL soy sauce
1 TBL agave
1 tsp ground ginger
1 tsp rice vinegar
1 pinch red pepper flakes
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1/2 pound snow peas, sliced into strips
8 oz. shitake mushrooms, sliced into strips
2 cups broccoli florettes
2 scallions or green onions, sliced


1.  Cook noodles according to package directions, drain and set aside.

2.  Whisk together 1 1/2 TBL canola oil, sesame oil, soy sauce, agave, ginger, vinegar and red pepper flakes.  Set aside.

3.  Heat remaining TBL canola oil in a large pan over med-high heat. Add the vegetable and saute until the broccoli is cooked through and the peppers are tender. About 5 minutes.

4.  Add noodles to the vegetable and toss to combine. Pour sauce over the noodles and vegetables. Toss to coat everything.

5.  Sprinkle with green onions and serve.