Best 7 Longevity Noodles With Chicken Ginger And Mushrooms Recipes

LONGEVITY NOODLES WITH CHICKEN, GINGER, AND MUSHROOMS

Steps:

• 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.

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS

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.

GINGER MUSHROOM CHICKEN

Steps:

• Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. , Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley.

CHICKEN LO MEIN WITH GINGER MUSHROOMS

Steps:

• Bring 8 cups water to a rolling boil in a 3-quart saucepan over high heat. Add noodles and return to a boil; cook, according to package directions, until al dente. Carefully drain noodles and rinse with cold water. Return noodles to unwashed saucepan and add sesame oil; toss until well combined. Set aside.
• Place chicken in a shallow bowl and add ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt, and pepper; toss to combine. In a small bowl mix together remaining tablespoon rice wine and tablespoon soy sauce.
• Heat a 14-inch flat-bottomed wok over very high heat. Add 1 tablespoon peanut oil and red pepper flakes; using a metal spatula, stir-fry until pepper flakes are fragrant, about 10 seconds. Push the pepper flakes to the side and carefully place chicken mixture in an even layer in the wok. Cook, without stirring, for 1 minute, then cook, stirring, until chicken begins to brown, about 30 seconds. Add cabbage and mushrooms and cook, stirring, until cabbage is wilted but chicken is not cooked through, about 1 minute. Transfer chicken and vegetables to a plate.
• Add remaining tablespoon peanut oil to the wok. Add noodles and cook, stirring, 15 seconds. Re-stir soy sauce mixture and add to wok along with scallions and chicken mixture; sprinkle with remaining 3/4 teaspoon salt. Cook, stirring, until chicken is cooked through and noodles are heated through, 1 to 2 minutes. Serve immediately.

THE #1 DISH YOU NEED FOR CHINESE NEW YEAR: LONGEVITY NOODLES (CHICKEN LO MEIN WITH GINGER MUSHROOMS)

Steps:

• In a 3-quart saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined. Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl. Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear. Stir-fry 30 seconds more or until chicken browns. Add cabbage and mushrooms and stir-fry 1 more minute or until cabbage is just ­wilted. Transfer chicken and vegetables to a plate. Swirl remaining 1 Tbsp oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce-rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.

LONGEVITY NOODLES

Steps:

• To make the sauce: heat oil in a saucepan over med-high heat.
• Add in minced onion, 1 teaspoon ginger, and garlic; stir/saute 5 minutes or until onion is tender.
• Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly.
• Remove from heat and cool completely.
• To make the marinade: add the first 5 marinade ingredients to a bowl; stir to combine.
• Add in chicken; toss to coat; cover and marinade in refrigerator for 30 minutes.
• To make the noodles: cook pasta by following the package directions, omitting salt and fat; drain and rinse; set aside.
• Heat a large nonstick skillet that has been coated with cooking spray over med-high heat.
• Add in chicken mixture; stir/saute for 2 minutes or until done.
• Add in snow peas and carrot; stir/saute 4 minutes or until crisp-tender.
• Stir in peanut sauce, salt, and 1/4 teaspoon pepper.
• Add in noodles; toss well.
• Sprinkle with green onions.

LONGEVITY NOODLES

Steps:

• In a large bowl, add the flour and salt and mix well to combine.
• Add the room-temperature water slowly while mixing the dough with your hands. Using both hands, knead the dough until it comes together in a smooth ball, 3 to 5 minutes.
• When the dough is formed, cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
• After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let it rest for another 15 minutes.
• After the second rest, brush a bit of the oil on the dough and place it on a cutting board or work surface. Cut the dough in half, and using your hands, roll each piece of dough into a long, snake-like cylindrical shape, a little over 1⁄2 inch (12 mm) in diameter.
• Lightly coat a large container with oil. Store the dough inside by forming each piece into a spiral (like a resting snake). Brush the dough with a bit of extra oil to prevent sticking. Cover it with plastic wrap and rest in the refrigerator for at least 30 minutes (if using immediately) or up to 1 day.
• When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
• Fill a large pot with water, enough for the noodles to swim freely in. Set the pot over high heat and bring to a boil.
• Work with one coil of dough at a time. Pick up one end of the dough coil with one hand, then grab it about 4 inches (10 cm) down the strand with your other hand.
• Using your first hand, pull the end of the dough out and away from your second hand, to stretch it without breaking it. Continue pulling the dough with your first hand, stretching it out with the other. This should lengthen and slim the dough without breaking it. After you have finished stretching the length of the noodle, the dough should be less than 1⁄2 inch (12 mm) in diameter, roughly 8 feet (2.5 m) long.
• Loop the dough into a large ring roughly 18 inches (46 cm) in diameter. You might have to loop the dough several times. With your hands shoulder-width apart, pick up the dough ring with both of your hands, cradling it with your fingers. Make sure not to tangle the strand.
• With both hands holding the dough, pull the noodle ring outward while slapping it up and down on the work counter. Pull until the individual strand is less than 1⁄4 inch (6 mm) in diameter. (You could go thinner, but it requires skill.) Be careful not to break it; if the noodle snaps, simply pick up where the strand breaks and resume pulling. Each noodle should end up being roughly 27 feet (8 m) long.
• Repeat the stretching, pulling, and slapping process with the second half of the snake coil.
• Once done pulling both pieces of dough, throw the noodles into the boiling water right away, stirring so the noodles don't stick to themselves or the side of the pot.
• When the water comes back to a rapid boil, pour 1 cup of cold water into the pot. Bring back to a boil and cook for 1 minute before adding another cup of cold water. Once the pot boils again, carefully fish out the noodles using a hand strainer or spider. The noodles should have boiled for 2 to 3 minutes in total.