Longevity Noodles With Chicken Ginger And Mushrooms Recipes

Steps:

• Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking.
• Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside.
• In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper.
• In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside.
• Heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl.
• Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken.
• Add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture.
• Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.

Steps:

• 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.
• Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
• 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.
• 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.
• 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 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

Steps:

• Bring 8 cups water to a rolling boil in a 3-quart saucepan over high heat. Add noodles and return to a boil; cook, according to package directions, until al dente. Carefully drain noodles and rinse with cold water. Return noodles to unwashed saucepan and add sesame oil; toss until well combined. Set aside.
• Place chicken in a shallow bowl and add ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt, and pepper; toss to combine. In a small bowl mix together remaining tablespoon rice wine and tablespoon soy sauce.
• Heat a 14-inch flat-bottomed wok over very high heat. Add 1 tablespoon peanut oil and red pepper flakes; using a metal spatula, stir-fry until pepper flakes are fragrant, about 10 seconds. Push the pepper flakes to the side and carefully place chicken mixture in an even layer in the wok. Cook, without stirring, for 1 minute, then cook, stirring, until chicken begins to brown, about 30 seconds. Add cabbage and mushrooms and cook, stirring, until cabbage is wilted but chicken is not cooked through, about 1 minute. Transfer chicken and vegetables to a plate.
• Add remaining tablespoon peanut oil to the wok. Add noodles and cook, stirring, 15 seconds. Re-stir soy sauce mixture and add to wok along with scallions and chicken mixture; sprinkle with remaining 3/4 teaspoon salt. Cook, stirring, until chicken is cooked through and noodles are heated through, 1 to 2 minutes. Serve immediately.

Steps:

• To make the sauce: heat oil in a saucepan over med-high heat.
• Add in minced onion, 1 teaspoon ginger, and garlic; stir/saute 5 minutes or until onion is tender.
• Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly.
• Remove from heat and cool completely.
• To make the marinade: add the first 5 marinade ingredients to a bowl; stir to combine.
• Add in chicken; toss to coat; cover and marinade in refrigerator for 30 minutes.
• To make the noodles: cook pasta by following the package directions, omitting salt and fat; drain and rinse; set aside.
• Heat a large nonstick skillet that has been coated with cooking spray over med-high heat.
• Add in chicken mixture; stir/saute for 2 minutes or until done.
• Add in snow peas and carrot; stir/saute 4 minutes or until crisp-tender.
• Stir in peanut sauce, salt, and 1/4 teaspoon pepper.
• Add in noodles; toss well.
• Sprinkle with green onions.

Steps:

• Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. , Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley.