Spicy buckwheat noodles with chicken [Liu Shaokun] from Epicurious

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Notes about this recipe

  • anya_sf on July 23, 2025

    When this recipe was first printed (back in 2004 I believe), I used to make it a lot. I recently rediscovered it and it's still as good as I remember. The chili oil called for is what we'd now call chili crisp; spice level will vary by brand used. My chicken breasts were uneven in size and one took longer to cook. I never use soy nuts (can't find, sometimes sub peanuts) and always add cooked greens (baby bok choy this time). We got 2 dinners + 1 lunch.

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