Colorful Veggie Stir-Fry with Soba Noodles

Note: To make sure this dish is gluten-free, check the soba noodle ingredients and make sure they are made of 100% buckwheat flour. Yep, buckwheat is not a “wheat.” Silly grains, you’re so confusing!

Slice bell peppers into thin strips. Separate the head of broccoli into larger florets then cut broccoli florets into bite-size pieces. Peel then slice carrots into thin sticks. Cook soba noodles according to package directions, but drain 1 minute before suggested cooking time is up. Set noodles aside.

Heat a large skillet over medium high heat and add peanut oil. Add garlic and ginger and stir-fry for 1 minute. Add carrots and broccoli and a bit of sea salt, and stir-fry for about 2 minutes.

Add peppers and continue to stir-fry for about 2-5 minutes until veggies are brightly colored and crisp-tender. Add soba noodles, toasted sesame oil and soy sauce and stir until everything is well-coated. Take off heat, top with gomasio or sesame seeds and serve.