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.
INGREDIENTS
Nutrition- 12ounces lo mein noodles (fresh)
- 2teaspoons toasted sesame oil
- 12
- 1
- 1teaspoon chinese rice wine or 1 teaspoon dry sherry
- 1tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1teaspoon cornstarch
- 1teaspoon soy sauce
- 1tablespoon soy sauce
- 1⁄4teaspoon white pepper
- 2tablespoons peanut oil or 2 tablespoons vegetable oil
- 1⁄4teaspoon crushed red pepper flakes
- 5
- 4ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (2 cups)
- 1⁄2
Advertisement
DIRECTIONS
- 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.
Advertisement