Longevity Noodles

We blogged about this recipe here.

Longevity Noodles

  • Servings: 4
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Adapted from Grace Young


  • 12 oz thin fresh egg noodles
  • 1 T sesame oil

Chicken and marinade

  • 1# boneless, skinless chicken thighs, cut into very small pieces (about 1/2″)
  • 2 tsp rice wine or dry sherry (optional)  I have read that gin makes a fine replacement for rice wine.  Go for it!
  • 1T very finely grated ginger
  • 2 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper (preferably white pepper, but I used black)

Ingredients for the stir-fry

  • 2 T peanut or vegetable oil (divided)
  • 1/4 tsp red pepper flakes
  •  about 4 c thinly sliced Napa cabbage (about 1/2 of a large head)
  • 3 c sliced shiitake mushrooms with the stems removed.  I haven’t tried the ordinary already-sliced readily-available mushrooms.  It would save time – but might not be as good.  Report back if you try them.

To add at the very end

  • 1 1/2 T soy sauce
  • 1 1/2 T rice wine or dry sherry (optional) – or more gin
  • 2/3 c thinly sliced green onions
  • 3/4 tsp salt – depending upon your salt love


  1. Fill a medium-sized pot with water and bring to a boil.  Cook the noodles just until done (3-5 minutes is what Grace recommends).  Drain and rinse with cold water.  Return noodles to the pot and toss with the sesame oil.
  2. Put the diced chicken in a bowl and add the rice wine, ginger, soy sauce, salt, and pepper. Mix gently.  This marinated chicken can sit for a bit – even enhancing the flavor.  I’d use it within an hour, though.
  3. Heat a wok (preferably) or large frying pan until very hot.  Add 1 T of the peanut oil and swirl, then add the marinated chicken and the pepper flakes.  Let the chicken sear for one minute and then stir-fry until the chicken is just done – less than 5 minutes.  Remove the chicken from the pan and put in a good-sized bowl.  Add the cabbage and mushrooms to the pan (once it’s hot again) and stir-fry until the cabbage is wilted but not completely cooked and the mushrooms are soft.  Add the cabbage and mushrooms to the chicken.
  4. Heat up the wok again to very hot, add the last 1 T of peanut oil and add the cooked noodles.  Stir-fry for about 30 seconds, then add the “add at the very end” ingredients – the soy sauce, rice wine, and green onions.  Add the chicken and vegetable mixture and the final 3/4 tsp of salt.  Stir-fry it all until everything is heated through.

And I swear it’s better warmed up the next day.  And it will freeze.

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