Prepare the Sauce: In a small bowl, whisk together the tamari, rice vinegar, Sucanat, and sesame oil until the sugar is completely dissolved.
Set aside.
Cook the Noodles: Cook the buckwheat noodles according to the package directions.
Drain well and set aside.
Sauté the Aromatics: Heat a large wok or cast-iron skillet over high heat until very hot.
Add the grapeseed oil, then add the sliced onion.
Cook, stirring occasionally, for about 3 minutes until soft and slightly charred.
Stir in the grated ginger.
Stir-Fry the Vegetables: Add the celery, cabbage, carrot, and bamboo shoots to the wok.
Using tongs, toss and fold the vegetables continuously for 3 to 5 minutes, until they are tender-crisp and have reduced in volume.
Combine and Serve: Add the cooked noodles to the wok, then pour the prepared sauce over everything.
Toss well to combine and coat the noodles and vegetables evenly.
Continue cooking for another minute until the noodles are heated through.
Serve immediately, garnished with chopped green onions and sesame seeds.
Don't be afraid to customize!
Sliced bell peppers, mushrooms, or bean sprouts make excellent additions.
After draining the noodles, rinse them briefly under cold water and toss with a tiny bit of sesame oil to prevent sticking.
