Buckwheat Noodle Stir-Fry

I gave buckwheat noodles (soba) a shot last night and I was pleasantly surprised. This turned into a very quick, delicious, and nutritious meal. This can also be a part of a Macrobiotic, vegan, or vegetarian diet.

1 package Soba (buckwheat noodles, I found mine at the Asian market, sometimes called Japanese noodles, Udon noodles will work as well- I used just one bundle)
2 cloves garlic
1 medium yellow onion
2 stalks celery
cilantro (optional, just gives it a Thai taste)
1T tamari (soy sauce)
1T rice wine vinegar
1T rice cooking wine
1T sesame oil

Cook noodles as directed (add to boiling water for 6-7 minutes and rinse in cold water 2-3 times)
Prepare stir fry while noodles are cooking:
Chop onion and celery, dice garlic and cilantro.
Heat up sesame oil in wok or skillet until warm.
Add garlic, vegetables, tamari, vinegar and rice cooking wine.
Saute for 3-5 minutes.
Add noodles and warm for another minute or so.
Garnish with fresh cilantro