Longevity Noodles with Chicken, Ginger, and Mushrooms

This dish is traditionally eaten for Chinese New Year. Everything is cut long to symbolize longevity, hence the name. This version is adapted from “Stir-Frying to the Sky’s Edge” by Grace Young. Please note, this recipe uses fresh noodles; if using dried follow package instruction and it will take longer to make.

Longevity Noodles with Chicken, Ginger, and Mushrooms

INGREDIENTS

12 ounces lo mein noodles (fresh)
2 teaspoons toasted sesame oil
12 ounces boneless skinless chicken thighs, cut into thin bite-sized strips
1 tablespoon fresh ginger, finely shredded
1 teaspoon Chinese rice wine or 1 teaspoon dry sherry
1 tablespoon Chinese rice wine or 1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon soy sauce
1 tablespoon soy sauce
kosher salt
1/4 teaspoon white pepper
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
5 ounces Napa cabbage, thinly sliced (3 cups)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (2 cups)
1/2 cup green onion, finely julienned

INSTRUCTIONS

Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking. Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil and set aside.

In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper.

In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside.

Heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl.

Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken.
Add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture.

Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.

Serves 4-6

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One thought on “Longevity Noodles with Chicken, Ginger, and Mushrooms

  1. Loved all the flavors in this! Used chicken breast in place of thighs (what I had on hand), and I had to use a wild mushroom mix with shitakes, oyster mushrooms and chanterelles because I couldn’t find any shitakes by themselves. Other than that, made as written. I think my coworker is going to be jealous of my dinner tonight, lol! Thanks for sharing your recipe! Made for Culinary Quest I

    Like

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