This recipe for longevity noodles is based on the traditional Lunar New Year dish that brings you good luck and long life…if you don’t break the noodles!
- 12 ounces linguine
- 2 teaspoons toasted sesame oil
- 12 ounces boneless, skinless chicken breasts
- 1 tablespoon minced fresh ginger
- 1 teaspoon plus 1 tablespoon Chinese rice wine (you can sub in sherry if you need to)
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon low sodium soy sauce
- Sea salt
- ¼ teaspoon pepper
- 2 tablespoons canola oil
- ¼ teaspoon red pepper flakes
- 3 cups thinly sliced Napa cabbage
- 6 scallions, chopped
- 1 tablespoon sesame seeds
- Cook linguine according to package directions. Drain under cold water, dump back in the pot and toss with the sesame oil.
- Put chicken in a mixing bowl with the ginger, 1 teaspoon of wine, cornstarch, 1 teaspoon of soy saice and a pinch each of salt and pepper.
- Heat a heavy deep skillet (or a wok if you have one!) over high heat. Add the canola oil and the red pepper, give it all a stir and then add the chicken mixture, trying for a single layer as best you can. Let it sear for a minute without stirring it, then toss the chicken with tongs until it is cooked through, about another 2 minutes.
- Add the cabbage and toss for another minute until it starts to wilt. Add the noodles, the remaining wine and soy sauce and the scallions and toss until heated through. Taste and add more salt if needed.
- Divide among plates, sprinkle with sesame seeds and serve, and don’t bite the noodles!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!