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.
- 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
- 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.