Warming Longevity Noodles
It’s just after January 1 in the West and I’m making plans for the Solar/Lunar new year. This is the calendar or Bazi I use to diagnose Sasang Constitutional types. If you are either So-eum, or Tae-eum, with a cold stomach, these yummy noodles are for you. Extra-long noodles are traditional for celebrating Chinese New Year. Try to cook them and eat them without breaking the noodle. This is supposed to bring good luck for the year. Yes, slurping is appropriate.
Recipe by Stephanie Wilson with very minor changes
Photo by YashilG
Serves 6
Ingredients:
12 ounces thin fresh noodles (like lo mein or tagliarini)
2 tsp. toasted sesame oil
12 ounces boneless skinless chicken thighs, cut into ¼-inch bite size strips
1 T fresh ginger, finely grated
1 T Chinese rice wine vinegar
1 tsp. corn starch
1 T soy sauce
Ground black pepper to taste
2 T of cooking oil, preferably peanut
¼ tsp. red pepper flakes
3 cups napa cabbage, thinly sliced
4 ounces mushrooms, like shiitake mushrooms, stems removed, caps thinly sliced
½ cup carrots thinly shredded
½ cup scallions thinly sliced
Instructions:
Noodles
- Follow package instructions to cook noodles until just done, about 3 -5 minutes. Drain and rinse with cold water until cool and shake well to remove excess water. Return noodles to the pot, add sesame oil and toss.
Chicken
- Put uncooked chicken in a shallow bowl and add ginger, one teaspoon of Chinese rice wine vinegar or substitute, the cornstarch, one teaspoon of soy sauce, ¼ teaspoon of pepper. Mix gently to combine. In a separate small bowl, combine the remaining rice vinegar and soy sauce.
- Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon of 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. Transfer to a bowl and set aside.
- Add cabbage, mushrooms, and carrots and stir-fry one minute until just wilted but not cooked. Transfer to the bowl with the chicken.
- Reheat the wok and swirl in the remaining one tablespoon of peanut oil and add noodles. Stir-fry for 30 seconds, moving constantly to heat through.
- Swirl in the reserved soy sauce-rice wine mixture and add to wok along with the chicken-vegetable mixture and scallions. Stir-fry a minute or 2 until chicken and vegetables are heated through.
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