Best Longevity Noodlws Wth Chickenginger And Mushrooms Recipes

Longevity Noodles With Chicken, Ginger, and Mushrooms image

Provided by threeovens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

12 ounces lo mein noodles (fresh)
2 teaspoons toasted sesame oil
12 ounces boneless skinless chicken thighs, cut into thin bite-sized strips
1 tablespoon fresh ginger, finely shredded
1 teaspoon chinese rice wine or 1 teaspoon dry sherry
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon soy sauce
1 tablespoon soy sauce
kosher salt
1/4 teaspoon white pepper
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
5 ounces napa cabbage, thinly sliced (3 cups)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (2 cups)
1/2 cup green onion, finely julienned

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.

Nutrition Facts : Calories 674.8, Fat 39, SaturatedFat 6.1, Cholesterol 71.1, Sodium 793.2, Carbohydrate 57.2, Fiber 4.8, Sugar 2.2, Protein 25.9

Longevity Noodles image

Provided by ratherbeswimmin

Categories Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

2 teaspoons vegetable oil
2 tablespoons minced fresh onions
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1/2 cup soymilk
1/4 cup creamy peanut butter
1 teaspoon lemon juice
1 tablespoon dry white wine
1 tablespoon low sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons cornstarch
1/2 teaspoon black pepper
8 ounces boneless skinless chicken breasts, cut up into thin strips
8 ounces uncooked thin spaghetti
1/2 cup snow peas, trimmed
1/2 cup thinly sliced carrot
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup diagonally sliced green onion

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.