marisa mariella

easy mouthwatering recipes that unite your family and friends

Buckwheat Noodle Stir Fry

new pan! Today, the baby bok choy looked like it was picked while I was parking! I didn’t really know what I was going to do with it but I had a stir-fry in mind. This is what I came up with. Each time I make a stir fry, it comes out differently, depending on what I have in the fridge. Try not to add every vegetable you have! Although, it is a great way to clean up sad-looking produce! By the way, buckwheat noodles are gluten-free. I used soy-free sauces, too!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, noodles
Cuisine Asian


  • 400 g buckwheat noodles
  • 2 tablespoon avocado oil divided
  • 4 chicken breasts thinly sliced and seasoned with a little salt
  • 4 garlic cloves sliced
  • 3- inch piece fresh ginger minced
  • 1 large yellow onion chopped
  • Fresh hot pepper to taste thinly sliced
  • 3 - 4 baby bok choy sliced
  • 1 cup shredded cabbage
  • 1 bell pepper any color chopped
  • 1 bunch asparagus trimmed and cut in 5cm pieces
  • 1 bunch green onions chopped
  • cup vegetable broth fish stock, or water, more as needed
  • 4 tablespoons reduced-sodium tamari or soy sauce or coconut aminos
  • 2 tablespoon oyster sauce or fish sauce
  • ¼ cup That Guys Mango Habanero BBQ Sauce or 1 tsp honey
  • 3 scallions thinly sliced for garnish
  • fresh chopped cilantro for garnish optional
  • lime wedges for garnish


  • Follow the instructions for the noodles. Set aside.
  • Heat wok or large cast-iron pan. When searing hot, add oil and quick fry chicken. When almost fully cooked, remove from pan and set aside. Wipe pan if necessary.
  • With medium heat, add oil to wok and quickly add onion to stir fry for 2 minutes.
  • Add garlic and hot pepper to stir.
  • Add the rest of the vegetables, stirring after each addition.
  • In the meantime, in a small bowl, mix broth (or water), tamari (or soy sauce or coconut aminos), oyster sauce (or fish sauce), and BBQ sauce (or honey). Then, add liquid to vegetables and toss well. Let cook for a few minutes with lid. Once vegetables are cooked to desired doneness, remove lid. Add chicken and resting juices. Toss for a couple of minutes to reduce sauce.
  • In the meantime, drain noodles well and add to vegetables and toss to coat well. If noodles are dry, add a little water. (You can also serve the noodles on the side, drizzling sauce on them).
  • Remove from heat. If serving from wok, add scallions, limes, and cilantro. Otherwise, transfer to 4 bowls and garnish individually.


This is not a recipe. Consider it a guideline to your own creative stir fry. The steps are basically the same. Saute aromatics in a little oil in a hot pan. Then add vegetables and toss. Add sauce to flavour. Then add cooked protein such as chicken, pork, tofu, beans. Toss with noodles. Serve with fresh garnishes. Now, you can create your own version based on your tastes and whatever you have in the fridge.
Keyword buckwheat noodles, chicken, coconut aminos, Gluten-free, soy sauce, STIR FRY