1summer squash, halved lengthwise and cut into half-moons
1zucchini squash, halved lengthwise and cut into half-moons
1celery rib, thinly sliced
1/4cupdiced yellow pepper
4 to 5shiitake mushrooms, thinly sliced
2Tbsp.fresh minced cilantro
Splash of coconut aminos
Prepare soba noodles as directed on package. Transfer noodles to a bowl, add sesame oil, toss, set aside.
In a large skillet, heat oil over medium heat. Add shallot, summer squash, zucchini squash, celery, yellow pepper, shiitake mushrooms and a good pinch of salt, then sauté until vegetables soften and just begin to brown, about 6 to 8 minutes.
To serve, transfer noodles to a serving platter and top with sautéed vegetables. Garnish with minced cilantro, sesame seeds and a splash of coconut aminos.