Noodles with Sauteed Veggies and Lemon Ginger Dressing

First, apologies for the break in posting. We had company in town for about a week and a half, and then were out of town for another several days. Anyhow...I should be around now, and will get back to regular posting!

As you may have noticed, we've been on somewhat of a soba/udon kick recently. This was another really tasty recipe, that was in some ways similar to the Cold Soba Salad, but also different--this recipe was served hot, and was lemony and gingery rather than limey.

Ingredients
-12 oz udon noodles
-1 zucchini, sliced
-1 squash, sliced
-1 package extra firm tofu, diced, and drained of as much water as possible
-2 T fresh herbs (like cilantro or basil)
-2 T diced green onion
~1 T EVOO
Dressing
-3/4 teaspoon Asian chlli powder (or cayenne)
-Grated zest of 1 lemon
-1 tablespoon freshly squeezed lemon juice
-1 inch section of ginger, peeled and grated
-1/4 cup rice vinegar
-1/3 cup soy sauce
-1 tablespoon honey
-1 tablespoon toasted sesame oil
-2 tablespoons olive oil

Steps
1. Make the dressing by combining all ingredients. I just used a whisk, but if you'd like the dressing to be chunk-free you could use a food processor or hand blender.
2. In a pot, make noodles according to package directions.
3. Heat frying pan (or wok) with a little butter or EVOO. Saute zucchini, squash, and tofu for about 4-5 minutes. Add in noodles, stir in sauce, and toss everything well.

4. Top with herbs and onions.