Longevity Noodles with Ginger Chicken and Mushrooms

Recipe Credit: Chef Grace Young

Ingredients

Noodles

• 12 oz fresh Chinese thick egg noodles (or 8–10 oz dry spaghetti)

• 2 tsp Asian sesame oil

Chicken Marinade

• 12 oz boneless chicken thigh or breast, sliced thin

• 1 tbsp finely shredded ginger

• 1 tsp Shao Hsing rice wine or dry sherry

• 1 tsp cornstarch

• 1 tsp soy sauce

• 1/4 tsp salt

• 1/4 tsp white pepper

Sauce

• 1 tbsp chili garlic sauce

• 1 tbsp Shao Hsing rice wine or dry sherry

• 1 tbsp soy sauce

Stir-Fry

• 2 tbsp grapeseed or vegetable oil

• 1/4 tsp red pepper flakes

• 3 cups Napa cabbage, thinly sliced

• 4 oz shiitake mushrooms, sliced

• 1/2 cup shredded scallions

• 3/4 tsp salt

Method

1. Cook the noodles

   • Boil about 2 quarts of water.

   • Cook noodles until al dente according to package instructions.

   • Drain and rinse with cold water.

   • Toss with sesame oil and set aside.

2. Prepare the chicken

   • In a bowl combine chicken, ginger, rice wine, cornstarch, soy sauce, salt, and pepper.

3. Prepare the sauce

   • Mix chili garlic sauce, remaining rice wine, and soy sauce.

4. Cook chicken

   • Heat wok over high heat.

   • Add 1 tbsp oil and red pepper flakes.

   • Add chicken and cook undisturbed for 1 minute.

   • Stir-fry until lightly browned.

5. Add vegetables

   • Add cabbage and mushrooms.

   • Stir-fry about 1 minute until cabbage begins to wilt.

6. Combine everything

   • Remove chicken mixture temporarily.

   • Add remaining oil and noodles.

   • Add sauce mixture.

   • Return chicken mixture and add scallions and salt.

   • Stir-fry 1–2 minutes until heated through.

Yield

Serves 4

Notes

• Fresh Chinese noodles are preferred.

• Dry spaghetti can substitute if necessary.