Date:    Fri, 02 Sep 94 02:52:20 EDT
 Soba noodles
 1 tsp fresh garlic, minced
 2 Tbs fresh ginger root, slivered
 3/4 c carrots, match-stick sliced
 soy or tamari to taste (2-4 Tbs)
 broth, water or wine to saute with (1/4 c or so)
 1/2 c green onion, sliced
 1/2 c dry sherry, rice or white wine or water
 1/2 c veggie or chicken like stock
 1 tsp cornstarch
 6-8 drops toasted sesame oil
 1 Tbs honey (optional)
 Put your water on to boil for the noodles.  Prepare your garlic, ginger,
 carrots and onion and set aside.  Combine sherry (or other liquid) with the
 broth and cornstarch and set aside.  Hopefully your water is boiling by now
 so you can cook your noodles while you saute your veggies.
 In a medium pan saute the garlic, ginger and carrots with soy sauce and broth
 (water or wine)over moderate heat for 4 min.  If liquid evaporates add enough
 to keep from burning.  After 4 min. add green onion  and saute 2-3 min more.
  Add reserved liquid and cornstarch and cook for 2-4 minutes more.  Add
 sesame oil and honey and remove from heat.  Check noodles for doneness, drain
 well and toss with your sauce.
 You can throw in some mung bean sprouts or sliced cucumber or just about
 anything else you want.