Best 4 Chinese Long Noodles Recipes

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**Chinese Long Noodles: A Culinary Journey Through China's Noodle Delights**

In the vast culinary landscape of China, noodles reign supreme, and among them, long noodles stand out as a symbol of longevity, happiness, and prosperity. These slender strands of dough, skillfully crafted from various grains, have woven their way into the hearts and stomachs of Chinese people for centuries, becoming an integral part of their dining culture. From the springy texture of Lanzhou beef noodles to the savory delights of fried noodles with minced pork, and the comforting warmth of stewed noodles with vegetables, Chinese long noodles offer a tantalizing array of flavors and textures that cater to every palate. Embark on a culinary journey through China's noodle haven, where each recipe unravels a unique tale of taste and tradition.

Here are our top 4 tried and tested recipes!

ASIAN LONG NOODLE SOUP



Asian Long Noodle Soup image

This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

6 ounces uncooked Asian lo mein noodles
1 pork tenderloin (3/4 pound), cut into thin strips
2 tablespoons soy sauce, divided
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 carton (32 ounces) chicken broth
1 celery rib, thinly sliced
1 cup fresh snow peas, halved diagonally
1 cup coleslaw mix
2 green onions, sliced diagonally
Fresh cilantro leaves, optional

Steps:

  • Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS



Longevity Noodles With Chicken, Ginger and Mushrooms image

During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it's considered even more auspicious. Longevity noodles are usually stir fried, presenting challenges to the home cook. Noodles should be stir-fried alone and lightly oiled so that they don't clump together in the wok, and all ingredients must be completely dry so they sear properly.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 2 to 3 main-dish servings

Number Of Ingredients 14

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
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1/4 teaspoon red pepper flakes
5 ounces (about 3 cups) thinly sliced Napa cabbage
4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 cup finely shredded scallions

Steps:

  • 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.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 832 milligrams, Sugar 2 grams, TransFat 0 grams

CHINESE LONG NOODLES



Chinese Long Noodles image

Make and share this Chinese Long Noodles recipe from Food.com.

Provided by threeovens

Categories     Spaghetti

Time 40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 19

2 teaspoons vegetable oil
2 tablespoons onions, minced
3 teaspoons fresh ginger, grated and divided
1 garlic clove, minced
1/2 cup soymilk or 1/2 cup milk
1/4 cup creamy peanut butter
1 teaspoon fresh lemon juice
1 tablespoon dry white wine
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon black pepper
8 ounces boneless skinless chicken breasts, cut into strips
8 ounces thin spaghetti, uncooked
cooking spray
1/2 cup snow peas, trimmed
1/2 cup carrot, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green onion, diagonally sliced (scallions)

Steps:

  • First, prepare the peanut sauce. Heat 2 teaspoons oil in a small saucepan over medium high heat. Add onion, 1 teaspoon of the grated ginger, and garlic. Saute about 5 minutes until onion is tender. Next stir in the soy milk (or regular milk of your choice), peanut butter and lemon juice until the peanut butter is melted, stirring constantly. Remove from heat and allow to cool.
  • Next prepare the marinade. Combine the wine, soy sauce, 2 teaspoons ginger, cornstarch and 1/2 teaspoon black pepper in a medium bowl. Add chicken pieces and toss. Cover and marinate in the refrigerator at least 30 minutes.
  • Cook pasta according to package directions, omitting salt and fat. Drain, rinse and set aside.
  • Heat a large nonstick skillet, or wok, coated with cooking spray over medium high heat. Add the marinated chicken. Saute, stirring often, 2 minutes or until no longer pink inside. Add snow peas and carrot and cook 4 minutes, stirring often, until tender crisp. Stir in peanut sauce, salt, and black pepper. Add noodles and toss until heated through. Remove from heat and sprinkle with green onions.

SIMPLE CHINESE NOODLES



Simple Chinese Noodles image

Make and share this Simple Chinese Noodles recipe from Food.com.

Provided by Fairy Godmother

Categories     Spaghetti

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

7 ounces steam fried Chinese noodles
6 slices ginger
2 stalks green onions (cut in 1-inch strips)
3 tablespoons oil
3 tablespoons oyster sauce
2 tablespoons soya sauce
1 tablespoon sesame oil

Steps:

  • Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
  • Drain and dry.
  • Heat oil in wok or frypan until smoking hot.
  • Add ginger and onion stir for 30 seconds.
  • Add noodles and fry for 5 minutes over med heat.
  • Add sauce, and stir until coated.
  • Serve hot or cold.
  • Sometimes I add some julienned carrots or broccoli to this.

Nutrition Facts : Calories 264.3, Fat 19.3, SaturatedFat 2.7, Sodium 727.1, Carbohydrate 20.7, Fiber 1.5, Sugar 0.3, Protein 3.6

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Soak the noodles in hot water for at least 30 minutes before cooking to soften them.
  • Do not overcook the noodles, as they will become mushy.
  • Use a large pot of boiling water to cook the noodles so that they have plenty of room to move around.
  • Add some salt to the boiling water to help flavor the noodles.
  • Stir the noodles frequently while they are cooking to prevent them from sticking together.
  • Once the noodles are cooked, drain them well and rinse them with cold water to stop the cooking process.
  • Use a variety of toppings and sauces to create different flavor combinations.

Conclusion:

Chinese long noodles are a delicious and versatile dish that can be enjoyed in many different ways. With a few simple ingredients and a little bit of time, you can easily make this classic Chinese dish at home. So next time you're looking for a quick and easy meal, give Chinese long noodles a try.

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