Liu Shaokun's Spicy Buckwheat Noodles With Chicken

We liked this a lot. Quite simple and quick. I added some carrots and shitakes just because and didn't have soy nuts so I used peanuts. Instead of the chile oil suggested I had to substitute a combination of toasted sesame oil and chile oil made from vegetable oil. Probably not a huge difference.

• Anonymous

• pittsburgh

• 5/15/2020

This was super easy, and very forgiving of substitutions. I decided to add just a hint of fresh ginger, and it worked beautifully

• spiderwing

• Baltimore - Washington Corridor

• 4/20/2020

Followed the recipe exactly and didnt care for the taste at all. Seemed very one note and didnt look too good either.

• Trashpanda420

• San Diego, California

• 6/15/2019

Don't substitute for Black Vinegar! It is a great flavor and NOTHING like rice wine vinegar. Both soy sauces make a difference too. If you make Asian dishes often, or even if you just order in, these flavoring agents will easily justify their cost many times over.

• rrlass

• Chicago

• 5/19/2019

真壮观!我们喜欢的味道。不是配角r spicy, so I put sambal oelek in my bowl. Would have been super happy without it, though. Just used two tablespoons of the low sodium soy sauce we had on hand rather than buying more. Also couldn’t find Chinkiang Vinegar at our local grocery or Asian market, so subbed balsamic, rice wine, and water in the following ratio: 2:3:4. We opted to add stir fried thinly sliced carrot rounds and baby Bok Choy, stir fried in peanut oil with crushed garlic, soy sauce, rice vinegar, and a bit of sesame oil. Also, rather than the chili oil, which we didn’t have on hand, we used a tablespoon of sambal oelek plus a half tablespoon of sesame oil. Point is, these ingredients are all highly substitutable, and the flavors all jive together, so really easy to make without having to shop for a bunch of new stuff, and you can mix and match veggies as you like. Also, try noodles every minute or so as you cook so as not to over cook. Ours cooked more quickly than in recipe or on package.

• smallwoodny

• 4/15/2019

This is my Uncle's recipe and as authentic as it gets. I remember him cooking for my mom and I many a time as I grew up. He actually taught me this exact recipe. Here's to a great cook!

• alicewu

• 5/12/2016

For those unfamiliar with Chinese black vinegar - it's extremely similar to Worcestershire sauce and interchangeable. Hope this helps!

• cgny

• Branchburg, NJ

• 3/6/2010

太好了!我倾向于不喜欢面条碗使用thickened sauces so I was looking forward to trying this and was not disappointed. I made two adjustments: I didn't have Chinese black vinegar so used rice vinegar (don't know how that compares to the real deal but the result was tasty).. I also chopped and steamed about 10 bunches of yu-choy and mixed it with the noodles for added nutrition. This is a definite keeper - fast and yummy.

• MrsCanada

• Toronto, ON, Canada

• 5/21/2009

This was great, with edits... I grilled the chicken (because it was too hot to have two pots boiling). I used 1 or 2 tsp http://importfood.co m/cppt0304.html (chili paste) and a tbs of canola instead of the chili oil... I forgot the garlic... I used pre-cooked soba noodles from WFM... I used shoyu soy sauce instead of the light/dark... I used 1 tbs cider and 2 tbs rice vinegars... I put it on a bed of shredded cabbage... I topped it off with cilantro and peanuts (per another reviewer's suggestions)... and finished with some thin slices of orange & red peppers. There's garlic in the chili paste I used, so I didn't miss it... next time, though, I'll use a bit of minced garlic and minced fresh ginger just for fun. Great recipe to play with!

• oneidafan

• 7/21/2008

I followed the recipe exactly and it was very good that night. But then I went to eat the leftovers for lunch the next day and they were awful - it doesn't keep.

• Anonymous

• New Plymouth, New Zealand

• 7/7/2007

I made this dish for a last minute dinner w/friends and everyone raved. Definitely my new favorite noodle dish. I used rice vinegar in place of black, and sesame & dried red pepper instead of chili oil. I ended up adding a Tbs of miso to the sauce and a cup of veggies, which punched up the flavor/interest a lot.

• Anonymous

• Washington, DC

• 3/6/2007

Very tasty! I used 2T. rice vinegar in place of the 3T. dark vinegar which I didn't have. I agree with another reviewer, it could use a little something... steamed or stir fried vegtables would make it great!

• katiebee51

• Helena, AR

• 10/26/2006

This was easy and a definite hit: everyone raved. works well hot or cold. has nice flavour without being too spicy.

• Anonymous

• New York, NY

• 2/26/2006

This dish was missing something. It was an unappealing dull brown...it needs something bright, like grated carrots. The taste was ok, but nothing special.

• Anonymous

• Frederick, MD

• 3/31/2005

I used only regular soy sauce, balsamic vinegar instead of chinese vinegar, and peanuts instead of soy nuts. Excellent. My husband loved it. Will definitely make it again(and try it with the right ingredients).

• Anonymous

• Portland, OR

• 3/3/2005