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1
Bring a big pot of salted water to a boil; cook pasta according to package directions; drain well and rinse with hot water.
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2
Meanwhile, in a small pan, combine the broth, soy sauce, sugar, lemon juice, ginger, red pepper flakes, and garlic; whisk in the cornstarch.
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3
Bring to a boil over medium heat; stir constantly until thickened, about 3 minutes, then stir in the sesame oil; set aside, keeping warm.
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4
In a large pan or wok with a steamer basket, or in a rice cooker with stacked steamers, fill the pan or rice cooker bowl one-quarter full with water and cover.
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5
Bring to a boil; spray the steamer baskets with nonstick cooking spray or lay down some cabbage leaves.
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6
Arrange the carrots, broccoli, zucchini, and edamame on the bottom tier of the steamer baskets.
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7
Arrange the pepper, snow peas, water chestnuts, mushrooms, and cabbage in the top tier.
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8
Place the baskets over the boiling liquid and cover; steam for 10-15 minutes.
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9
If using a single steamer basket, steam the vegetables in batches, depending on how much will fit in the basket at one time; check for doneness by piercing a carrot or broccoli piece with the tip of a knife.
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10
You want the vegetables tender, but not mushy.
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11
In a large warmed serving bowl, place the soba, then the vegetables, and pour the sauce over all, tossing gently to combine and evenly to coat.
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12
Portion into individual shallow bowls and sprinkle with the green onions.
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13
Pass more sesame oil for drizzling.
