Stir Fried Vegetables And Chicken With Buckwheat Noodles Recipe

Ingredients

1 packet of buckwheat noodles (to make about 2 cups when cooked)

1 teaspoon salt

1 teaspoon sesame oil

2 cloves garlic

1/4 cup sliced ginger

2 carrots, sliced thinly on an angle

1 cup broccoli florets

1 cup baby bok choy, sliced lengthwise

1 cup sliced zucchini, cut on an angle

3 scallions, sliced into 2-inch pieces on the bias

1 tablespoon nama shoyu or wheat-free tamari

1 cup snap peas

2 chicken breasts, grilled and sliced

Fresh cilantro, for garnish

In a large pot, boil 6 cups of water; add the salt.

Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.

Place noodles in a colander and rinse thoroughly in cold water.

Drain water completely, toss lightly in the sesame oil, and set aside.

For the stir-fry, heat a heavy skillet and add oil.

Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.

Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.

Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.

Add the nama shoyu (or tamari) and 2 tablespoons water.

Finally, add the snap peas for 1 minute.

Toss in a bowl with the noodles and serve.

Garnish with fresh cilantro, and serve chicken breasts on the side.