Asian noodles are one of my favorite ways to whip together a quick lunch for myself when there aren’t any leftovers. I love the flavors of the soy sauce, chili sauce and sesame oil combined with the rich and spicy garlic. My favorite part of these noodles is how easy they are to put together. I used buckwheat noodles in this recipe, but you can use any type of noodle you want. I will frequently use a gluten free spaghetti noodle, because it’s what I have on hand. Add more of your favorite vegetables and even toss in some leftover chicken breast to add more protein to the dish. The dark noodles, bright and cute pepper rings and tender zucchini noodles are perfectly seasoned. It’s a delicious meal that’s ready in no time!