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Chinese Noodles of Longevity
Noodles of Longevity
Chinese Food
More about Noodles of Longevity
- Five Shreds Longevity Noodles for the New Year from 'Easy Asian Noodles' | Serious Eats : Recipes
This year, February 14 marks the beginning of the Chinese New Year, this year being the Year of the Tiger, and to celebrate we'll be sharing a few recipes from Chinese cooking expert Helen Chen's newly released Easy Asian Noodles.... - Longevity Noodles
Longevity or Long Life Noodles - This popular noodle dish is often served on birthdays, New Years, and other special occasions
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Noodles of Longevity
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Chinese people desire longevity more than almost anything else. Adult birthdays are special events; the older you are the bigger the celebration.
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Birthdays are celebrated with banquets and "noodles of longevity" are usually served. This dish includes long lo mein noodles symbolizing long life and no one is allowed to cut them.
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In addition to the noodles that are pan fried after being boiled, this recipe includes chicken, shrimp, Chinese dried mushrooms, Napa cabbage and straw mushrooms.
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In China you would buy the straw mushrooms fresh but here you most likely will find them canned. If you do not have straw mushrooms, you can substitute fresh button mushrooms, washed and cut in half. If you do, you will also need to stir-fry them with the scallions, dried mushrooms and chicken mixture.
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
30 Minutes
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Shrimp Mixture:
6 Oz. of Fresh Small Shrimp (cleaned and deveined – cut them in half if they are large)
½ Egg White
1 Teaspoon Dry White Wine
1 Teaspoon Cornstarch
Mix together in a bowl and refrigerate until needed.
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Chicken Mixture:
6 Oz. of Boneless, Skinless Chicken Breast (cut into matchstick sized strips while partially frozen)
½ Egg White
¼ Teaspoon Salt
2 Teaspoons Cornstarch
Mix together in a bowl and refrigerate until needed.
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Sauce Mixture:
1 Tablespoon Black Soy Sauce
1 Tablespoon Thin Soy Sauce
1 Tablespoon Dry White Wine
½ Teaspoon Sugar
½ Teaspoon Salt
1/ 2 Cup chicken Broth
2 Teaspoons Cornstarch
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Other Ingredients:
12 Oz. Fresh Lo Mein Noodles or 8 Oz. of Dried Egg Noodles
½ Cup of Oil
6 Chinese Dried Mushrooms (soak in hot water, remove stems and cut into 4-5 strips)
3 Scallions (cut into 1 ½ inch lengths including the green parts)
½ Cup Canned Straw Mushrooms (or fresh button mushrooms)
2 Cups of Napa Cabbage (cut into ¼ inch strips crosswise)
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Cooking Instructions:
- Cook the noodles according to the cooking instructions (fresh noodles will take less time), Then rinse them under cold water and drain them before frying them.
- Heat 4 tablespoons of oil in a heavy skillet and pan-fry the noodles until they are golden brown. Remove to an ovenproof dish and place in a 300F oven while preparing the other ingredients.
- Add 4 more tablespoons of oil to the skillet and stir-fry the shrimp mixture over high heat for 30 seconds until they turn pinkish-white. Remove them to another dish’
- Add the remaining oil to the skillet and stir-fry the scallions, dry mushrooms and the chicken mixture for 60 seconds until the chicken turns white.
- Add the Napa cabbage and straw mushrooms, stir in the sauce and cook until it gently bubbles. Return the shrimp to the wok and mix well.
- Place the pan-fried noodles on a large platter and pour the chicken, shrimp, cabbage and mushroom mixture over the top of them.
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Noodles of Longevity
Noodle Making in Bejing, China
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