Highly nutritious buckwheat noodles are a traditional Asian favorite, and although whole wheat Western pasta makes a passable substitute, we would encourage you to make a culinary and cultural pilgrimage to your local Asian grocery market to seek out the genuine article. 
The noodle aisle is a great place to start and you will undoubtedly find the buckwheat soba along with rice stick, udon and others used in this book. 

1/2 cup hoisin sauce
2 teaspoons roasted sesame oil
1/2 cup rice wine
1/4 cup light soy sauce
2 tablespoons brown sugar
1/4 cup tomato puree
4 cloves minced garlic
2 tablespoons peeled, minced ginger
1 teaspoon Asian chile paste
1 package firm Chinese style tofu, drained on paper towels, cut into 3/8 inch slabs; or alternatively six 3 ounce boneless, skinless chicken breasts
2 red bell peppers, roasted, peeled, seeded, sliced
1 twelve-ounce package buckwheat soba noodles, cooked
1 bunch green onions, sliced thinly
1 cup carrot, grated 
1 cup water chestnuts, julienned
1/4 cup cilantro, chopped
2 tablespoons toasted sesame seeds

Combine the first 9 ingredients and use all but 1/4 cup to marinate tofu or chicken 4-12 hours, refrigerated. Toss the reserved marinade with remaining ingredients and chill.

Remove the tofu or chicken from marinade. Pat dry with paper towels. Spray lightly with no stick pan spray and grill. Serve hot on a mound of the noodle salad.

Serves 6