Longevity Long Life Noodles with Chicken and Mushrooms
These Long Life Noodles are a quick and easy, incredibly delicious, traditional dish you'll love to serve for Chinese New Year. Tender noodles are stir-fried in a simple sauce along with chicken, savory mushrooms, fresh ginger, and scallions.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 12 ounces thin fresh noodles like lo mein or or tagliarini
- 2 teaspoons toasted sesame oil
- 12 ounces boneless skinless chicken thighs cut into ¼-inch bite size strips
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon Chinese rice wine vinegar or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- salt and pepper to taste
- 2 tablespoons cooking oil like peanut
- ¼ teaspoon red pepper flakes
- 3 cups napa cabbage thinly sliced
- 4 ounces mushrooms like shiitake mushrooms, stems removed, caps thinly sliced
- ½ cup carrots thinly shredded
- ½ cup scallions thinly sliced
Instructions
Noodles
- Follow package instructions to cook noodles until just done; about 3 to 5 minutes. Drain and rinse with cold water until cool and shake well to remove excess. water. Return noodles to the pot, add sesame oil and toss.
Chicken
- Put uncooked chicken in a shallow bowl and add ginger, one teaspoon of dry sherry, the cornstarch, one teaspoon of the soy sauce, ¼ teaspoon salt and pepper. Mix gently to combine. In a separate small bowl, combine the remaining sherry and soy sauce.
- Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
- Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Transfer to a bowl and set aside.
- Add cabbage, mushrooms, and carrots and stir-fry one minute until just wilted but not cooked. Transfer to the bowl with the chicken.
- Reheat the wok and swirl in the remaining one tablespoon of peanut oil and add noodles. Stir-fry for 30 seconds, moving constantly to heat through.
- Swirl in the reserved soy sauce-sherry mixture and add to wok along with the chicken-vegetable mixture and scallions. Sprinkle on ¾ teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
Nutrition
Calories: 332kcal | Carbohydrates: 44g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 398mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg