10 ounces buckwheat soba noodles
1 teaspoon canola oil
2 garlic cloves, minced
1 red bell pepper, sliced thin
1 orange or yellow bell pepper, sliced thin
1 zucchini, diced
1 1/2 cups of fresh spinach
1/4 cup of diced chives (or scallions)
3 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
1 tablespoon of sesame seeds

Cook soba noodles according to package instructions, drain, set aside. Put canola oil into a sauté pan and heat over medium-high heat with canola oil. Add garlic to pan
and cook for 2-3 minutes. Add peppers and cook until softened. Add zucchini and cook another few minutes. Add spinach and chives or scallions, cook 3-4 minutes. Add soy sauce, sesame oil, and sesame seeds. Cook together for 2-3 minutes more. Toss over soba noodles gently and serve.
Makes approximately 6 servings.