Golden ginger and garlic scent a sesame-oiled wok before arame, red pepper, and cabbage tumble in, the stir-fry tossed with cold-rinsed soba noodles and seasoned with tamari, umeboshi vinegar, and maple syrup.
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soba until tender, about 8-10 minutes . Drain, rinse in cold water, and set aside.
Coarsely chop arame. Set aside.
Heat wok with both sesame oils. Add ginger and stir well. Add garlic. Cook until ginger and garlic are lightly golden, but avoid burning.
Stir in arame, peppers, and Chinese cabbage. Once cabbage wilts, add soba.
Mix water, tamari, umeboshi vinegar, and maple syrup in small bowl. Pour over vegetables and noodles. Stir until liquid has evaporated.
Add scallions and stir to combine.
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