The wasabi adds a great kick to this dish. We're using vegetarian "beef" stir-fry strips from the freezer section at Down To Earth. Ruby really liked this one, and I did too.

Ingredients:

2 oz soba noodles

2 TBS vegetable oil

6 oz soy "beef" strips

1/4 cup water

1/4 cup soy sauce

1 TBS cornstarch

2 TBS mirin

1 TBS wasabi paste (or to taste)

1 tsp sesame oil

5 oz shelled, cooked edamame (soy beans)

1 TBS sesame seeds for garnish

Instructions:

1. Bring pot of water to boil and cook soba noodles per package directions. Remove from heat, drain, and set aside.
2. Heat oil in a large wok or non-stick skillet. Stirfry "beef" strips until lightly browned, about 2-3 minutes. Mix water and soy sauce, stir in cornstarch until smooth. Add mirin, wasabi paste, and sesame oil.
3. Add edamame to wok and stir fry one minute. Add water cornstarch mixture and stir-fry about 3 minutes until mixture thickens slightly. You might need to add a bit of water if it is too thick. Remove from heat.
4. Place noodles on plates, top with "beef" mixture, garnish with sesame seeds.