Begin by preparing your vegetables. Slice your green onion into thin slices, and separate the bright green stem from the white bulb. Mince or grate the ginger and garlic, and sauté these three flavors in 1 tablespoon olive oil over low to medium heat. Meanwhile, slice the bell pepper and carrot very thin, then ate 3-5 minutes, add to pan, stirring occasionally.
Next, you can begin boiling your water for the pasta. (Note: buckwheat soba only takes about 3 minutes to cook.)
In a separate bowl, whisk together the peanut butter and warm water until it becomes loose and smooth. Add the vinegar, ½ tablespoon sesame oil, and 2 tablespoons of soy sauce. Set aside. (You can change the ratio to your personal taste.)
As the vegetables continue cooking, toss the soba noodles into the water and cook according to package directions, or about 3 minutes. Drain pasta completely and douse with the remaining tablespoon of olive oil, then add to pan with veggies and sauté slightly for about a minute, adding in the remaining tablespoon of soy sauce.
Toss veggie/noodle mix with peanut sauce, top with sesame oil, green onion, and red pepper flakes, and serve immediately!
*For storing purposes, I recommend storing the sauce separately to avoid the soggy mushy result…though it still tastes great!