Veggie peanut noodles

Serves two hungry or three normal appetites

Ingredients:

6 oz. soba noodles
2 tsp canola oil
1 red (sweet) pepper
1/2 lb. extra firm tofu
6 spring onions
2 cups broccoli slaw
2 tsp fresh cilantro
2 tsp creamy peanut butter
3 tsp soy sauce
1 tsp lime juice
4 cloves minced garlic
1/2 tsp minced ginger
1/4 tsp crushed red pepper flakes or to taste

Directions:

1. Cook soba noodles according to package directions, drain and rinse with cold water. Drain again and set aside.
2. Dice red pepper and tofu and chop spring onions (white and green parts) into 1-inch peices.
3. Heat oil over medium high heat and stir fry tofu, peppers and broccoli slaw for three minutes.
4. Add spring onions and stir fry for two more minutes.
5. Turn off heat and add cilantro, stirring until wilted. Set aside to cool.
6. To make sauce, wisk together remaining ingredients.
7. When veggies have cooled, mix together all ingredients and serve at room temperature.

For the perfect lunch:

Divide the noodles, veggies and sauce into thirds and package separately into snack-sized plastic bags or your favorite bento box. When it's time for lunch, mix together all the ingredients and enjoy!