Longevity Noodles With Chicken, Ginger, and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking.
2. Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside.
3. In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper.
4. In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside.
5. 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.
6. Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken.
7. Add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture.
8. Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.
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