Veggie and Soba Bowls 
Serves 4

Ingredients

Sauce: 

1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
juice of 1 lime
1 teaspoon honey
1 teaspoon fresh ginger, minced
1 clove of garlic
3 tablespoons peanut butter

Noodles: 

2 tablespoon peanut oil or canola oil
16 ounces Yakisoba noodles, pre-cooked
1 cup fresh or frozen edamame
1 cup sugar snap peas, halved
2 carrots, spiralized
1/2 red pepper, diced

Garnish: 

1/4 cup cilantro, chopped
3 green onions, sliced

Directions:

1. Blend the sauce ingredients together with a small food processor or a high speed blender until the sauce smooth.

2. Prepare all of the veggies.

3. In a large skillet or wok, heat the oil, and then quickly stir fry the snap peas, carrots, and edamame for 2-3 minutes until just warmed.

4. Add the noodles and sauce, and stir together quickly until coated with sauce. Stir until noodles are hot. Add a tablespoon of water or two, as needed to thin the sauce. 

5. Serve warm with a garnish of green onions and cilantro.