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8 oz. buckwheat noodles
4 oz. tofu, cubed
4 oz. mushrooms
1 medium green pepper
2 medium carrots
1 large handful bean sprouts
2 tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. cayenne pepper
soy sauce
Cook noodles in boiling water until tender. Heat oil in frying pan and add tofu; cook until browned. Cut carrots into thin strips, slice mushrooms and pepper, and wash bean sprouts. Add vegetables to frying pan and cook over moderate heat until tender. Sprinkle with soy sauce and stir in seasonings. Drain noodles and arrange on serving dish or individual plates. Top with tofu, vegetables and season with more soy sauce.
Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona
