Stir-Fried Vegetables and Chicken with Buckwheat Noodles

By kstiles13

Ingredients

• 1 * 1 packet of buckwheat noodles, (to make about 2 cups when cooked)
• 1 * 1 teaspoon salt
• 1 * 1 teaspoon sesame oil
• 2 * 2 carrots, sliced thinly on an angle
• 1 * 1 cup broccoli florets
• 1 * 1 cup snap peas
• 1 * 1 cup baby bok choy, sliced lengthwise
• 1 * 1 cup sliced zucchini, cut on an angle
• 3 * 3 scallions, sliced into 2-inch pieces on the bias
• 2 * 2 cloves garlic
• 1/4 * 1/4 cup sliced ginger
• 1 * 1 tablespoon nama shoyu or wheat-free tamari
• 2 * 2 chicken breasts, grilled and sliced

Details

Servings 2

Preparation

Step 1

1. In a large pot, boil 6 cups of water; add the salt.
2. Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
3. Place noodles in a colander and rinse thoroughly in cold water.
4. Drain water completely, toss lightly in the sesame oil, and set aside.
5. For the stir-fry, heat a heavy skillet and add oil.
6. Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
7. Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
8. Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
9. Add the nama shoyu (or tamari) and 2 tablespoons water.
10. Finally, add the snap peas for 1 minute.
11. Toss in a bowl with the noodles and serve.
12. Garnish with fresh cilantro, and serve chicken breasts on the side.