1-First: prepare the chicken by seasoning 2 cubed chicken breasts with 1 tablespoon garlic powder, salt, pepper, 1 tablespoon fish sauce, and 1 teaspoon grated ginger. Cook the chicken in a mix of butter and a high smoke point oil over medium heat until it’s golden brown, which takes about 15 minutes. In the last two minutes, add 10 minced garlic cloves to brown slightly, then remove the chicken from the pan.

2-Next: sauté the vegetables separately. Use the same pan to cook 2 cups shredded cabbage, 2 shredded carrots, 4 sliced green onions, 2 teaspoons grated ginger, 6 ounces sliced mushrooms, 2 cups broccoli, and 2 sliced celery stalks for about 8 minutes until they’re browned and tender. For the best results, cook on high heat to maintain their crunch.

3-Cooking the Noodles and Combining Everything: Boil 8 ounces buckwheat lo mein noodles until slightly undercooked, as this prevents clumping during mixing. Once done, drain and set them aside. Now, combine the cooked chicken, sautéed vegetables, and noodles in the pan.

4-Toss the mixture with 1/4 cup soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon fish sauce, and 1 teaspoon black pepper, plus optional Szechuan peppercorns for extra heat. Stir everything together over medium heat for a couple of minutes to blend the flavors.

5-First Step: Prepare all ingredients by slicing chicken breast thinly, mincing garlic, and chopping vegetables. Cook noodles according to package instructions, drain, and set aside.

6-Second Step: Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.