Liu Shaokun's delicious recipe for buckwheat noodles with poached chicken and scallions, one of Ruth Reichl's favorite recipes from her Gourmet years.

　　

Ingredients

4 lunch main-course or side-dish servings

　　3 cups chicken broth or water (24 fl oz)

　　1 lb skinless boneless chicken breast halves (2)

　　1/2 lb dried buckwheat noodles such as soba noodles

　　1 tablespoon peanut oil

　　3 tablespoons Chinese black vinegar

　　1 tablespoon light soy sauce

　　1 tablespoon dark soy sauce

　　1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar

　　2 garlic cloves, minced

　　1/2 teaspoon sugar

　　1/8 teaspoon salt

　　3 scallions (green parts only), thinly sliced

　　2 tablespoons soy nuts (roasted salted soybeans)

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.