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Stir-Fried Vegetables and Chicken with Buckwheat Noodles

This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). It makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe.

http://www.marthastewart.com/133319/stir-fried-vegetables-and-chicken-buckwheat-noodles
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  • Yield Serves 2

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

Directions

  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.

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