Longevity Noodles with Ginger and Chicken

Careful not to bite them apart! The longer the noodle, the longer your life.

Longevity Noodles with Ginger and Chicken

Careful not to bite them apart! The longer the noodle, the longer your life.

Serves 3

Total Time 30 mins

Ingredients

Fresh lo mien	350 g
Toasted sesame seed oil	2 tsp
Chicken (cut into bite-size slices)	350 g
Ginger (finely shredded)	1 tbsp
Chinese rice wine	1 tsp
Cornstarch	1 tsp
Soy sauce	1 tsp
Salt	As needed
Peanut or vegetable oil	2 tbsp
Red pepper flakes	¼ tsp
White cabbage (thinly sliced)	3 cups
Shiitake mushrooms	2 cups
Green onion (finely shredded)	½ cup

Cooking Method

Step 01	Boil noodles at medium heat for 3 to 5 minutes, continuously stirring to prevent noodles from sticking. Drain and rinse with cold water until cool, then shake well to remove excess water.
Step 02	Place noodles into a hot pan, add sesame oil, and toss. In a shallow bowl, season the chicken with ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, 1/4 tsp of salt and pepper, and mix. Combine the remaining 1 tbsp rice wine and 1 tbsp soy sauce in a separate bowl.
Step 03	Set wok on high heat. Swirl in 1 tbsp of peanut oil, add red pepper flakes and stir-fry for 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, let it cook undisturbed for approximately 1 minute.
Step 04	Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until cooked. Remove the contents of the wok into a bowl. Next, add cabbage and mushrooms and stir-fry for 1 minute until just wilted but not overcooked. Empty into the bowl of chicken.
Step 05	Reheat wok, swirl in remaining 1 tbsp of peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat thoroughly. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle in 3/4 tsp of salt and stir-fry for a minute or 2 until chicken and vegetables are heated through.

Add fresh chilli padi for an extra kick!

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