Japanese Soba Noodles

12 oz. buckwheat soba noodles
1/4 C soy sauce
1 t light brown sugar
2 T dry sherry
2 T dark sesame oil
1 T rice vinegar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
2 t cornstarch
1 T canola oil
1 - red bell pepper, cut into strips
2 C finely shredded cabbage
1/4 C sliced scallions
2 T toasted sesame seeds
2 T minced fresh parsley

Cook the soba noodles according to package directions. Drain and set aside.

In a shallow bowl, combine the soy sauce, sugar, sherry, sesame oil, vinegar, ginger, garlic, and cayenne. Blend in the cornstarch and set aside.

Heat the canola oil in a large skillet over medium high heat. Add the bell pepper, cabbage, and scallions, and cook until tender, about 5 minutes. Add the reserved sauce and cook 2 minutes longer, stirring to thicken. Add the reserved soba noodles, tossing to coat and heat through. Serve garnished with sesame seeds and parsley.

From Vegan Fire and Spice