This is something I make frequently, when I need something cheap, fast and easy. It comes together quickly, which is nice after a long day at work, and it is super delicious and cheap too. Can’t beat it. Non-vegans have no excuses. This recipe makes enough to serve 2.

1 large grated carrot

1 small chopped zucchini (or bell pepper)

several cloves of garlic, chopped (or dried granules)

about 1 inch of fresh grated ginger root (or dried granules)

1/2 small chopped onion (or dried)

spices: whatever you like. I use turmeric, black pepper, paprika, chili powder, basil

3 tbsp olive oil to coat pan, plus extra if needed

1-2 tbsp soy sauce or braggs liquid aminos

juice of one lime or lemon

1/3 to 1/2 pack of soba noodles

1 avocado

sesame seeds, finely ground seaweed, nutritional yeast to garnish (optional)

In a small to medium pot, fill half way with cool water and bring to boil. Add soba noodles. Cook for about 4-7 minutes. Strain. (I like to get this started, then start the stir fry.)

In a pan, warm olive oil over medium heat. If using fresh garlic/ginger/onion, add these to the pan first, and let cook until the onions start to become transparent. Add other spices while these are cooking, stirring frequently (If you are using dried spices, add the chopped zucchini then add the spices). Once the onion has started to turn transparent, add the zucchini and soy sauce. Continue to stir. When the zucchini has become slightly soft (1-2 minutes), add the carrots, lime juice, and a little extra olive oil or soy sauce if your mixture is getting dry. Turn off flame. Add noodles to stir fry. Mix.

Serve in bowls, with avocado slices on top. Add an extra dash of olive oil if needed, then sprinkle sesame seeds, a dash of paprika, and finely ground seaweed, and nutritional yeast for garnish.

I wish I had a picture of this. But I ate it. It was really yummy.