Sweet Corn lends itself nicely to Asian flavors in this Succotash-goes-to-Shanghai recipe.  Soba nooodles are not gluten free, but have less gluten and carbs than wheat pasta.  You can also leave them out.

Peel and dice 1 red onion.  Shuck 3 ears of sweet corn and cut the kernels off the cobs.  Trim 1 C. of green beans and dice them.  Dice summer squash to make 2 C.  Mince 2 cloves of garlic.  Mince fresh ginger to make 3 T.

Cook 8 oz. of soba (buckwheat noodles) until just barely tender, following instructions on package.  Drain and rinse with cool water.

Heat a wok or cast iron skillet then add 2 T. safflower or peanut oil.  Add the onions along with 1/4 tsp. hot chile flakes.  Stir fry for 2 minutes then add the sweet corn.  Continue cooking until the corn dries out and begins to brown.

Add the green beans and cook another 3 minutes, then add the squash and the cooked soba.  Stir to combine and when the wok is really hot again, sprinkle with 3 T. soy sauce and the juice of 1 lemon or 2 limes.  Stir fry until the squash is tender.

Serve topped with diced tomato.