1 February marked the beginning of the Chinese New Year, The Year of The Tiger. There are many auspicious foods eaten over this important holiday, one of them being Longevity Noodles.
I always make a point of observing the new lunar year by eating noodles and dumplings, so I decided to make myself these Chicken & Ginger Longevity Noodles. The term ‘Longevity Noodles’ comes from the fact that long noodles symbolise a long and happy life, earning themselves a place amongst the foods which are made and eaten during New Year celebrations to invoke good luck.
Chicken & Ginger Longevity Noodles
This recipe is my easy version of a very popular noodle dish. It makes a fairly small amount, about enough to serve two people, but you can easily double or triple the recipe to feed a larger crowd. They make delicious leftovers (I admittedly eat them cold, which is how I enjoy the majority of leftovers) and remember to not bite into the noodles as you bring them towards your mouth so to keep them as long as possible for extra-long life. It’s all in the slurp, baby.
- 250g fresh egg noodles
- 2 tsp toasted sesame oil
- 300g boneless, skinless chicken thighs
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp + 1 tbsp Chinese rice wine vinegar
- 1 tsp cornflour
- 1 tbsp + 1tbsp soy sauce
- 1-2 tbsp sunflower oil
- 1/2 tsp red chilli flakes
- 150g exotic mushrooms (thinly slice if you’re using the likes of shiitake)
- 2 green onions, thinly sliced
- salt & pepper, to season
- Remove the egg noodles from their packaging, place in a bowl, add the sesame oil and toss to combine.
- Thinly slice the chicken thighs, place them in a bowl, add the fresh ginger, 1 tsp rice wine vinegar, cornflour and 1 tsp soy sauce. Toss to combine and set aside to marinade for 10-15 minutes.
- Heat a wok or large frying pan over medium-high heat, add the sunflower oil and then it starts to glimmer add the chilli flakes and toss for around 20 seconds.
- Add the chicken and ginger mixture and stirfry until the chicken is cooked. Remove from the pan and set aside.
- Add a little more sunflower oil to the pan and stirfry the mushrooms until cooked. This should take between 3-5 minutes.
- Add the cooked chicken, noodles and remaining 1 tbsp each of rice wine vinegar and soy sauce.
- Toss well to combine everything, add the sliced spring onions and serve immediately.