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