STIR-FRIED VEGETABLES AND CHICKEN WITH BUCKWHEAT NOODLES

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Stir-Fried Vegetables and Chicken with Buckwheat Noodles image

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.

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

  • 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.

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