This Longevity Noodle recipe features fresh noodles, tender chicken, and aromatic shiitake mushrooms. It’s an ideal dish for Chinese New Year or any special gathering. The recipe is flavorful, straightforward, and celebrates the tradition of serving long noodles to symbolize long life.
In many cultures that observe the lunar New Year, long noodles represent wishes for longevity. Preparing a rich, savory noodle dish is a meaningful way to welcome the new year with hope, prosperity, and good health.
How to Cook Longevity Noodle with Chicken and Mushroom
This recipe begins by poaching the chicken to create a flavorful broth, then cooking the fresh noodles in that broth so they absorb its savory notes. After draining and rinsing the noodles, the dish is finished by quickly stir-frying the chicken, mushrooms, and vegetables before tossing everything together with a savory sauce.
Begin by bringing water to a boil in a pot or wok. Add the chicken breasts and poach until fully cooked and tender, about 15 to 18 minutes in total. Adding a chicken bouillon cube while boiling enhances the broth and deepens the flavor.
After removing the cooked chicken, add the fresh noodles to the same broth and cook for about 8 minutes so the noodles absorb the broth’s flavor. Drain the noodles into a colander and rinse briefly under cold running water to stop the cooking process and prevent sticking.
Next, heat oil in a wok and quickly stir-fry the sliced chicken. Add scallions and shiitake mushrooms; dried shiitake rehydrated before cooking brings a rich, earthy flavor to the dish. Tip: Soak dried shiitake mushrooms in hot water for 15 minutes or longer until soft, then slice.
A small splash of Shaoxing cooking wine (or dry sherry as a substitute) adds complexity and a pleasant aroma. Add julienned carrots and Chinese chives (also known as garlic chives), which contribute a mild garlicky note that complements the other ingredients.
Finish the dish by adding oyster sauce and about ½ cup of water, bring to a gentle boil, then toss in the cooked noodles and combine well. Season with freshly ground black pepper to taste and toss until all ingredients are evenly distributed.
If fresh noodles are not available, you can use other types of noodles such as pancit canton or other thick egg noodles; they won’t be identical in texture but will still yield a delicious result. Try this Longevity Noodles with Chicken and Mushroom and adjust seasonings to suit your taste.
I hope this recipe brings joy and a sense of celebration to your table. Let me know how it turns out and any tweaks you make.
Longevity Noodles with Chicken and Mushroom
Ingredients
- 16 ounces fresh noodles
- 1 piece chicken bouillon cube
- 6 ounces boneless chicken breast
- 12 pieces dried shiitake mushrooms, rehydrated and sliced
- 3/4 cup Chinese chives, chopped
- 1 carrot, julienned
- 1/4 cup scallions, chopped
- 5 tablespoons oyster sauce
- 6 cups water (for poaching and cooking)
- 1/4 cup Shaoxing cooking wine (or dry sherry)
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper, or to taste
Instructions
- Bring water to a boil in a wok or large pot. Add the chicken breasts and poach for 8 minutes.
- Add the chicken bouillon cube, stir to dissolve, and continue poaching the chicken for another 7 to 10 minutes until cooked through. Remove, cool, and slice thinly. Set aside.
- Return the pot to a simmer and add the fresh noodles to the flavorful broth. Cook over medium heat for about 8 minutes, or until the noodles have absorbed much of the broth. Drain the noodles in a colander and rinse with cold water to stop cooking and prevent sticking. Set aside.
- Heat cooking oil in a wok over medium-high heat. Stir-fry the sliced chicken for about 1 minute to warm and sear the surface.
- Add the chopped scallions and sliced shiitake mushrooms. Stir-fry for 2 to 3 minutes until the mushrooms begin to soften.
- Pour in the Shaoxing cooking wine and stir for 1 to 2 minutes to deglaze and add aroma.
- Add the Chinese chives and julienned carrots and stir-fry for another 1 to 2 minutes until the vegetables are just tender.
- Pour in the oyster sauce and 1/2 cup water. Stir to combine and bring to a gentle boil.
- Add the cooked fresh noodles back into the wok. Toss thoroughly to coat the noodles with sauce and distribute the ingredients evenly.
- Season with ground black pepper to taste. Toss once more, then transfer to a serving plate and serve immediately.