Vegetable Noodles
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Photo by Vita Marija Murenaite on Unsplash
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Serving: 2
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1/2 kilo buckwheat noodles
1 tbsp. olive oil
1 cup vegetable stock
2 minced garlic cloves
1 red onion
1 julienned carrot
2 chopped leeks
1/2 cup julienned zucchini
1 cup cubed tofu fried in sesame oil
1 cup fresh parsley
2 tbsp. black sesame seeds
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