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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.

  • 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


  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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