Dairy-Free Chicken Chowmein with Buckwheat Noodles

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 340 g Buckwheat Noodles and cook for 5-7 minutes, or until tender but still firm to the bite. Carefully drain the noodles in a colander and set them aside.
2. 2Before you begin cooking, cut the about 450 g Chicken Breast into uniform 1.27 cm cubes.
3. 3Place a large 30.48 cm wok or skillet on the stove and heat 1 tbsp Sesame Oil over medium-high heat, which is approximately 190°C.
4. 4Add the cut about 450 g Chicken Breast to the hot wok. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are browned on all sides and cooked through; an instant-read thermometer inserted into the thickest part of a piece should read 74°C.
5. 5Mince the 4 cloves of Garlic and grate the 2.54 cm of Ginger. Add the minced 4 cloves of Garlic and the grated 2.54 cm of Ginger to the wok with the cooked chicken. Sauté for 1 minute, stirring constantly, until you can smell their fragrant aroma.
6. 6Dice the 1 cup of Carrots and the 1 cup of Bell Peppers into 1.27 cm pieces. Add the diced 1 cup of Carrots and 1 cup of Bell Peppers to the wok. Cook for 5 minutes, stirring frequently, until the vegetables are tender-crisp.
7. 7Pour the 3 tbsp Soy Sauce, 1 tbsp Rice Vinegar, and 1/4 cup Vegetable Broth into the wok. Immediately add the cooked about 340 g Buckwheat Noodles to the wok.
8. 8Using tongs or two spatulas, gently toss all the ingredients together for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and are thoroughly heated.
9. 9Slice the 1/2 cup of Green Onions. Serve the chowmein immediately, dividing it among four plates, and garnish each serving with the sliced 1/2 cup of Green Onions.

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