I needed something quick and simple for dinner tonight, and the fridge and pantry are looking a little lean at the moment. I did have a bag of carrots and a couple boxes of soba noodles, along with a knob of ginger in the freezer and a bottle of tamari that I've been meaning to try.

This turned out pretty good. I can see it working well with other vegetables like broccoli, green onions, and snow peas.

Makes 1 serving

3-4 oz soba noodles
1 carrot
1/2 tbsp grated fresh ginger
2 cloves garlic, minced
2 tbsp reduced sodium tamari (or soy sauce)
1 tbsp sesame oil
dash red pepper flakes
1/4 cup water
1/2 tsp cornstarch
cilantro

Bring a pot of water to a boil and cook the soba according to package instructions. Drain and rinse with cold water.

Using a vegetable peeler, first peel the carrot and discard the peel, then continue making long ribbons of carrot. Set aside.

In a small bowl whisk together the ginger, garlic, tamari (or soy sauce), sesame oil, red pepper flakes, water, and cornstarch. Pour the mixture into a saute pan and bring to a boil. Reduce heat to a simmer and add the carrot ribbons. Cook until sauce is thickened, about a minute. Add the cooked soba noodles, stirring to coat in the sauce and evenly distribute the carrots. Serve, garnished with a few chopped cilantro leaves.