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About the Recipe
Audrey’s family celebrates Lunar New Year as one of the many ways they incorporate Chinese traditions and culture into their family to honor her daughter’s birth country, family, and ancestors. Longevity noodles are meant to be eaten without breaking, signifying a long life of prosperity. This recipe is adapted from The New York Times recipe to be soy- and peanut-free to accommodate Audrey’s son’s food allergies. A wok isn’t necessary but is helpful!
Ingredients
12 ounces thin fresh noodles, like lo mein or tagliarini
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken thighs, cut into ¼-inch-thick, bite-size slices
1 tablespoon finely shredded fresh ginger
1 teaspoon plus 1 tablespoon Chinese rice wine
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce (Audrey uses Coco Aminos)
Salt
¼ teaspoon ground white pepper
2 tablespoons peanut oil (Audrey uses olive oil)
¼ teaspoon red pepper flakes
5 ounces (about 3 cups) thinly sliced Napa cabbage
4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced (Audrey uses portobello)
½ cup finely shredded scallions
Preparation
Step 1
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.
Step 2
Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, ¼ teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
Step 3
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.
Step 4
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.
Step 5
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 ¾ teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.