Cold Buckwheat Noodles with Jade Vegetables

2 t minced garlic
2 t minced fresh ginger
2 t grated orange zest
4 T canola oil
4 T rice vinegar
1 t dry mustard
1 T dark sesame oil
1/4 t hot red pepper flakes
1/4 t salt
1 - green bell pepper, cut in 1/8 inch julienne
1 - head bok choy, cut in 1/2 inch strips
2 - zucchini, cut into 1/2 inch dice
1/4 C chopped scallion
6 oz. buckwheat noodles or soba
1 - head romaine lettuce, cut crosswise into 1/4 inch strips

In a food processor, pulse the garlic, ginger, and orange zest until well mixed. With the machine running, add 3 tablespoons of the canola oil, vinegar, mustard, sesame oil, hot red pepper flakes, and salt and mix until well blended. Set aside.

Heat the remaining 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add the bell pepper, bok choy, zucchini, and scallion. Stir fry for 3 minutes to soften, then stir in the reserved sauce mixture, and cook, stirring for 3 minutes longer. Remove from the heat. Taste to adjust seasonings.

Cook the noodles in a large pot of boiling water until just tender, stirring occasionally. Drain, and rinse under cold water. Drain again. Add the noodles to the vegetable mixture, tossing gently to combine. Transfer to a large bowl. Cover and refrigerate until chilled. Serve over romaine lettuce strips.

From Vegan Fire and Spice