Long noodles symbolize a long life in Chinese celebrations, making Longevity Noodles a meaningful dish for Chinese New Year and a delicious choice any time you want a satisfying noodle stir-fry. This version combines tender chicken, fresh ginger, shiitake mushrooms, Napa cabbage, and scallions with thin noodles tossed in a simple soy sauce and rice wine seasoning. Everything cooks quickly in a hot wok, bringing together savory flavors and a variety of textures in just 30 minutes. <Cite refs={[“turn562698view0”]}/>
The recipe calls for 12 ounces of thin fresh noodles, such as lo mein or tagliarini, along with boneless, skinless chicken thighs. Chicken thighs stay tender during high-heat cooking, while shredded ginger adds a bright, aromatic note. Shiitake mushrooms contribute an earthy richness, and Napa cabbage softens just enough to complement the noodles without losing all its texture.
Start by boiling the noodles until just tender, then drain, rinse with cold water, and toss with toasted sesame oil to help prevent sticking. Marinate the sliced chicken briefly with ginger, soy sauce, Chinese rice wine or dry sherry, cornstarch, salt, and white pepper. Stir-fry the chicken in a hot wok with a little oil and red pepper flakes, then set it aside while you quickly cook the cabbage and mushrooms.
Next, heat the remaining oil and stir-fry the noodles before adding the soy sauce and rice wine mixture. Return the chicken and vegetables to the wok, add the scallions, and toss everything together until heated through. Keep the ingredients moving so the noodles warm evenly and absorb the seasonings.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
A carbon-steel wok is a useful tool for this recipe because it heats quickly and gives you room to toss the noodles and vegetables. If you use one, have all your ingredients prepared before cooking; stir-frying moves fast.
Serve these Longevity Noodles as a main dish for four, or pair them with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) for a celebratory meal. With tender chicken, savory mushrooms, fresh ginger, and long noodles, this comforting stir-fry brings traditional symbolism and practical weeknight cooking together in one bowl.
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Longevity Noodles With Chicken, Ginger and Mushrooms
- Total Time: :30
- Yield: 4 1x
Ingredients
- 12 ounces thin fresh noodles, like lo mein or tagliarini
- 2 teaspoons toasted sesame oil
- 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
- 1 tablespoon finely shredded ginger
- 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon soy sauce
- Salt
- ¼ teaspoon ground white pepper
- 2 tablespoons peanut or vegetable oil
- ¼ teaspoon red pepper flakes
- 3 cups thinly sliced Napa cabbage
- 2 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
- ½ cup finely shredded scallions
Instructions
- Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
- Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon 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. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
- Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
- Prep Time: :10
- Cook Time: :20
- Category: Entree