Liu Shaokun's Spicy Buckwheat Noodles with Chicken
A flavorful Asian dish combining tender poached chicken with chewy buckwheat noodles, dressed in a savory-spicy sauce made with Chinese black vinegar, soy sauces, and chile oil. Topped with fresh scallions and crunchy soy nuts for added texture.
Ingredients
- •3 cups chicken broth or water
- •1 lb skinless boneless chicken breast
- •½ lb dried buckwheat noodles
- •1 tablespoon peanut oil
- •3 tablespoons Chinese black vinegar
- •1 tablespoon light soy sauce
- •1 tablespoon dark soy sauce
- •1 tablespoon chile oil
- •2 cloves garlic
- •½ teaspoon sugar
- •⅛ teaspoon salt
- •3 whole scallions
- •2 tablespoons soy nuts
Cooking Instructions
- 1.
Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
31 min
- 2.
While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
15 min
- 3.
Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
5 min
- 4.
Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
5 min
- 5.
Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.
5 min