2 tablespoons olive oil
½ cup white onion (julienned)
½ cup celery (bias cut)
½ cup carrot (flowers or bias cut) blanched
½ cup green onion (julienned)
½ cup broccoli florets (blanched)
½ cup red pepper (julienned)
½ cup shiitake mushrooms (sliced)
1 lb. Soba noodles (separated)
Heat a large non stick skillet or wok on high heat. Add olive oil.
Add all vegetables and toss in hot pan until heated through yet still nice and crisp.
Add noodles and sauté until noodles take on some color and crispness.
Remove from heat, spread out on a baking sheet and place in refrigerator until completely chilled.
¼ cup honey