This is another easy dish, but it was so flavorful that you wouldn’t guess how quickly it came together.  To make this even easier on yourself, you could chop all your veggies on the weekend (or on a day when you have extra time) so that they’re all ready for you.  For this stir fry, I used tofu, broccoli, frozen peas, carrots, green onions, and cabbage.  Start by boiling your soba noodles according to the directions on the package.  While that is going, heat a big skillet (or wok) and add just a small drizzle of oil.  Throw in the tofu and let it brown up on all sides.  Add your veggies, putting the ones that take the longest to cook in first.  After the noodles have boiled, add them to the pan too.  Then add some minced garlic and ginger (to taste), some soy sauce and a little drizzle of sesame oil.  Voila!  Lunch or dinner is served!