We blogged about this recipe here.
Longevity Noodles
Adapted from Grace Young
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
Big Little Meals 