Stir-Fried Vegetables And Chicken With Buckwheat Noodles

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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

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