Bring a large pot of water to a boil. Once it reaches a rolling boil, add the buckwheat noodles and cook for about three minutes. You want them just tender, not mushy.
When the noodles are cooked, drain them and rinse them under cold water. This step is crucial to stop the cooking process and keep them from sticking together.
While the noodles are cooling, prepare your chicken. Cut the chicken breast into thin strips, ensuring they’re all roughly the same size for even cooking.
Next, wash and julienne the yellow and red bell peppers along with the red onion. Precise cuts will help the vegetables cook evenly and look appealing in the final dish.
Now, wash the carrot and, with a vegetable peeler, slice it into ribbons. This adds a lovely texture and sweetness to the stir-fry.
Set a wok over high heat and add the sesame oil. You’ll know it’s hot enough when it starts to shimmer.
Carefully add the chicken strips to the hot wok. Sauté them for about three to four minutes, stirring frequently until they start to brown and are cooked through.
After the chicken is nicely browned, add all the chopped vegetables: bell peppers, red onion, carrot, and baby corn. Stir-fry them quickly over high heat to keep their crunch intact.
Once the vegetables have started to soften, add the cooked noodles and pour in the soy sauce. Toss everything together, ensuring the noodles and vegetables are coated with the savory sauce.
The chicken and veggie stir-fry is now ready to be served! You can plate it up immediately or garnish with some sesame seeds for an extra touch.
Feel free to experiment by using different vegetables or proteins. This dish is incredibly versatile, and switching things up can lead to new favorites!
