Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   dry white wine
   2      tablespoons   chicken broth -- low-fat, low-sodium
     1/2  cup           minced onion
   2      cloves        garlic -- minced
     1/2  cup           sliced carrots
     1/2  cup           diced red bell pepper
   1      cup           chicken broth -- low-fat, low-sodium
                        -- divided
   2      tablespoons   lite soy sauce
   1      teaspoon      sesame oil
   2      tablespoons   dry sherry
   1      tablespoon    cornstarch -- or arrowroot powder
   3      cups          cooked soba noodles -- japanese buckwheat
     1/2  cup           black sesame seeds -- toasted
     1/2  cup           minced green onions

Preparation:

Heat the wine and broth in a wok. Add the onion and garlic and stir-fry for 1 minute. Add the carrots and bell pepper and stir-fry for 2 minutes. Add 1/2 cup of the broth, bring to a boil, lower the heat, cover, and steam for 3 minutes. Combine the remaining 1/2 cup of broth and the soy sauce, oil, sherry, and cornstarch or arrowroot powder in a measuring cup until the cornstarch or arrowroot powder is dissolved. Add the sauce to the vegetables in the wok. Add the soba noodles and cook until the sauce is thickened. Add the black sesame seeds. Garnish with minced green onions to serve.