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.