Kitchen sink soba noodles

The July issue of Food & Wine magazine had a recipe for Kitchen-Sink Soba Noodles, noting that the recipe would work well with whatever vegetables you have in your refrigerator. I used carrots, Napa cabbage, onion, and some leftover pickled kohlrabi cut into strips.

I think it'd also work well with broccoli, chard, kale, scallions, peppers, mushrooms....

The cold leftovers worked well for lunch the next day as well.