Soba Thai Noodle Stir-Fry

-8.8 oz. package gluten-free Soba noodles (pure buckwheat; no added wheat flour)
-1 lb. large shrimp (shelled and deveined), large sea scallops OR chunks of chicken breast, tuna
-1/4 c. cold-pressed canola or grapeseed oil
-1 T. Asian sesame oil
-1/3 c. tamari teriyaki (wheat-free optional)
-2 tsp. organic agave syrup
-6 fresh ginger slices
-2 large shallots, sliced paper-thin, lengthwise
-6 cloves garlic, minced
-1 clove garlic, halved
-1 bunch scallions, chopped (remove most of green parts)
-1/4 filtered water
-1/2 lemon, optional
-large bag frozen stir-fry vegetables

Directions:
In a small, non-stick skillet, heat 1 T. canola oil. Add the shallots and cook over moderate heat, stirring until golden brown and crisp. Transfer to paper towels.

Squeeze lemon over rinsed shellfish. Marinate protein in 2 T. canola oil, 1/2 T. sesame oil, 3 T. teriyaki, 2 tsp agave nectar, ginger slices, 2 T. water, and halved garlic for at least one hour.

In a large pot, boil water and salt. Add noodles and cook until soft, about 6 minutes. Drain and rinse under cold water.

Heat a wok and stir-fry 1/2 of chopped garlic, 1/2 of the scallions, 3 T. teriyaki, 2 T. canola, 1/2 T. sesame oil, and 2 T. water with defrosted frozen vegetables. Add noodles blend with mixture until warmed. Remove to a serving bowl (may be reheated in the microwave, if necessary).

Wipe out wok, heat, and add remaining garlic, scallions, and protein with marinade mixture. Stir-fry until protein is cooked to desired doneness. Remove with a slotted spoon to a separate bowl or top the noodle mixture.