Buckwheat Noodles with Chicken Fillet

Toast the sesame seeds in a dry skillet over medium heat, stirring constantly until golden.

Boil the noodles in boiling water until al dente, stopping 1 minute short of full doneness. Do not rinse.

Drain the noodles, toss with sesame oil, and mix thoroughly.

Cut the onion, bell pepper, celery, ginger, garlic, and chicken fillet into thin julienne strips.

Heat a skillet well and add the sliced vegetables and chicken.

Pour in the wine and braise without oil until the vegetables are half-cooked and the chicken is tender, about 15 minutes.

Add the noodles, oyster sauce, soy sauce, and a squeeze of lime or lemon juice.

Toss everything together and simmer for about 1 minute.