Ingredients Meat & Poultry Chicken Chicken Breast Recipes Stir-Fried Vegetables and Chicken with Buckwheat Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2021 Print Rate It Share Share Tweet Pin Email Servings: 2 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. Ingredients 1 packet of buckwheat noodles (to make about 2 cups when cooked) 1 teaspoon salt 1 teaspoon sesame oil 2 cloves garlic ¼ 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 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. Rate it Print