Longevity Noodles with Chicken, Ginger and Mushrooms
Very nice combination of flavors. As with many stir-fry recipes, this takes a bit of time to prep ingredients but then cooks quickly.Based on a recipe from The New York Times adapted by Julia Moskin and originally from Grace Young.
Servings: 5 servings
Ingredients
- 12 ounces fresh thin noodles lo mein or tagliarini are suggested. Linguine is fine too.
- 2 teaspoons toasted sesame oil
Chicken
- 12 ounces boneless skinless chicken, breast or thighs cut into 1/4 inch thick bite-size slices
- 1 tablespoon ginger finely grated
- 1 teaspoon light soy sauce
- 1 teaspoon rice wine or dry sherry
- 1 teaspoon corn starch try eliminating and/or adding with soy sauce and sherry
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt
In Small Bowl
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon light soy sauce
Additional Stir-Fry Ingredients
- 1 tablespoon peanut or canola oil
- pinch red pepper flakes or more to taste
- 3 cups Napa cabbage thinly sliced
- 4 ounces shiitake mushrooms tough ends of stems removed, thinly sliced
- 1 ½ tablespoons peanut or canola oil
- 1/2 cup scallions minced
- 1/2 teaspoon salt
Instructions
- Boil water for the noodles in a 6 quart pot. Add noodles and stir while cooking to prevent sticking. Cook 3 to 5 minutes until just done. Drain in colander. Rinse with cold water until cool. Shake to remove water and stir in sesame oil.
- Prep chicken by combing ingredients, chicken through salt, in a bowl. Set aside.
- In separate small bowl combine wine and soy sauce. Set aside.
- Place a wok or 6 quart pot over high heat, until a bead of water quickly evaporates. Add 1 tablespoon oil and red pepper flakes. Stir-fry 10 seconds. Add chicken mixture, spreading in single layer. Cook without stirring for 1 minute to sear. Then stir-fry until just done, 1 - 2 minutes. Remove to serving bowl.
- Try deglazing pan with 1/4 c dry sherry. Add cabbage and mushrooms to wok or pot. Stir-fry 1 minute until just wilted but not cooked. Add to chicken in serving bowl.
- Bring wok or pot back up to temperature. Add 1 ½ tablespoons oil, then noodles. Stir-fry noodles, 30 seconds to heat through. Add reserved wine-soy sauce mixture. Then return to wok or pot, chicken and vegetables set aside. Add scallions and 3/4 teaspoon salt. Stir-fry 1-2 minutes until chicken and vegetables are heated through.
Notes
Pair with steamed vegetables.
Try deglazing pot after stir-frying noodles.