Photo copyright: Mike Crooker

Serves 4-6, <40 minutes

16 oz (450 g) soba or rice noodles (2 packages)
2 heads broccoli, cut into 2-inch spears (peel outer skin from stalks if tough)
4 carrots (cut into diagonal slices about 1/4-inch thick)
2 red peppers, sliced
1 head cauliflower (break into 1-inch florets)
Miso-almond sauce (see recipe below)

Fill a large pot with water and bring to a boil. • Add the noodles to the boiling water in the first pot. Cover and turn heat to medium. Follow package directions for cooking time (usually 6-8 minutes).

Place a steamer over 1 inch of water in another pot and bring to a boil. • Arrange vegetables in steamer and cover. • Cook over medium heat until tender. Don’t overcook.

Drain the noodles and add about 1/2-cup (120 ml) of miso-almond sauce and mix. • Serve vegetables on top of noodles and ladle additional sauce over the vegetables.

Variations: Try using other vegetables, such as snow peas, zucchini, bok choy, green beans, asparagus, etc. Other sauces can also be used or simply top with tamari soy sauce and grated ginger.

Miso-Almond Sauce

Makes 1 3/4 cups (420 ml)

5 Tbsp (75 g) light miso
7 Tbsp (105 g) almond butter
1 cup (240 ml) boiling water

Place the miso and almond butter in a medium sized bowl. • Add half the water and mash with a spoon until it becomes a uniform paste.

Add the remaining water, and mix until well combined.

Serve over hot steamed vegetables and tofu, or mix into hot noodles.