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.
- Servings: 2
- 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.