Chicken and Vegetable Stir-Fry with Buckwheat Noodles

For the Chicken and Vegetable Stir-Fry:

1. In a bowl, combine soy sauce, oyster sauce (if using), and cornstarch. Add the sliced chicken to the mixture and toss to coat. Set aside for about 15 minutes to marinate.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.

3. Add the marinated chicken to the hot skillet and stir-fry for about 3-4 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

5. Add minced garlic and minced ginger to the skillet. Sauté for about 30 seconds until fragrant.

6. Add sliced onions and mixed vegetables to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender.

7. Return the cooked chicken to the skillet and toss everything together.

For the Buckwheat Noodles:

1. Bring a pot of water to a boil. Add the buckwheat noodles and cook according to the package instructions (usually about 4-5 minutes).

2. Drain the noodles and rinse them under cold water to stop the cooking process.

3. Toss the cooked noodles with sesame oil (if using) to prevent sticking.

Assembly:

1. Place a portion of buckwheat noodles on each plate.

2. Top the noodles with the chicken and vegetable stir-fry.

Serve:

1. Serve the chicken and vegetable stir-fry with buckwheat noodles as a delicious and wholesome meal.