Veggie Stir Fry with Ginger
3 tablespoons soy sauce
3 tablespoon rice wine vinegar
1 1/2 tablespoon honey
1 1/2 inches ginger, peeled and grated
2 cloves garlic, minced
1/2 tablespoon miso paste
5 cups assorted vegetables, I like broccolini, Napa cabbage, bok choy, snow peas, snap peas, peas,
1 tablespoon sesame oil
Handful of chives
Combine soy sauce, rice wine vinegar, honey, ginger, garlic, and miso paste in a bowl, whisk and set aside.
Chop all the vegetables and set them aside.
Bring a pot to boil and cook the soba noodles using the directions on the package. Once they are cooked rinse under cold water and set aside.
Using a wok or wide pan add one tablespoon of sesame oil and heat. Once the oil is nice and hot begin to add the vegetables in batches and sauté. Start with the vegetables that take longer to cook (like the broccoli) and then cook the vegetables that take less time (snap peas, bok choy snow peas, etc) season with salt as the vegetables cook.
Once all the vegetables are cooked add them all to the pan and pour over half the marinade and cook for one more minute so the marinade incorporates into the vegetables.
For serving, place the soba noodles in the serving dish. Add the vegetables and gently combine with the soba. Pour the remaining marinade on top of the dish. Top with chives and serve.