Pacific Rim Noodle Bowl

3 cups broccoli florets (6 ounces)
1 1/2 cups sliced fresh shiitake mushrooms (4 ounces)
2 medium carrots, diagonally sliced into 1/4 inch pieces (1 cup)
1 medium red or green sweet pepper, cut into 1/4 inch slices
10 1/4-ounce package extra firm tofu (fresh bean curd), drained and cut into 1-inch cubes
Samari Dressing*
4 ounces fresh bean sprouts, trimmed (1 cup), or 1/2 of an 8-ounce can water chestnuts, drained and halved
4 green onions, cut diagonally into 2-inch-long slices
8 ounces soba, somen, or udon noodles
1/2 small head cabbage, shredded (2 1/2 cups)
1 tablespoon sesame seed, lightly toasted (optional)

Ready a charcoal or gas grill, preheating to medium heat.

Combine broccoli, mushrooms, carrots, sweet pepper, and tofu in a large bowl. Drizzle dressing over top; toss gently to coat. Cover and refrigerate for 30 minutes to 1 hour. Transfer vegetable mixture to a large oiled grilling wok or vegetable grilling tray using a slotted spoon; reserve dressing.

Grill about 10 minutes or until vegetables are crisp-tender, turning every few minutes with tongs so that the vegetables brown evenly on all sides. During the last 4 minutes of grilling, add sprouts or water chestnuts, green onions, and a tablespoon of the reserved dressing. Transfer grilled mixture to a large bowl and toss with remaining dressing.

Meanwhile, cook noodles in a large saucepan according to package directions, adding the cabbage the last minute of cooking; drain. Place in six large serving bowls. Top with grilled vegetable mixture. Sprinkle with sesame seeds, if desired.

Makes 6 servings.

* Samari Dressing: Place 1/3 cup reduced-sodium soy sauce; 1/4 cup rice wine, mirin, or sake; 2 tablespoons rice vinegar; 5 teaspoons grated gingerroot; 5 teaspoons sugar; 2 teaspoons toasted sesame oil; 3 cloves garlic, crushed in a screw-top jar. Cover and shake well. Store, covered, in the refrigerator up to 5 days.
Makes about 3/4 cup.