Best Noodles With Young Ginger Recipes

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LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS



Longevity Noodles With Chicken, Ginger and Mushrooms image

During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it's considered even more auspicious. Longevity noodles are usually stir fried, presenting challenges to the home cook. Noodles should be stir-fried alone and lightly oiled so that they don't clump together in the wok, and all ingredients must be completely dry so they sear properly.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 2 to 3 main-dish servings

Number Of Ingredients 14

12 ounces thin fresh noodles, like lo mein or tagliarini
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
Salt
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1/4 teaspoon red pepper flakes
5 ounces (about 3 cups) thinly sliced Napa cabbage
4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 cup finely shredded scallions

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.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 832 milligrams, Sugar 2 grams, TransFat 0 grams

NOODLES WITH YOUNG GINGER



Noodles with Young Ginger image

_Ji Geung Lo Mein_ _**Editor's note:** This recipe is reprinted from_ [My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09802), _by Eileen Yin-Fei Lo._ At the New Year, noodles represent longevity. Because of this they were never cut when preparing them, and to serve them was to wish those who ate them a long life. In Sah Gau there were many varieties and shapes of noodles, and for vegetarians there were noodles made without eggs. These are what were served to the nuns, along with that special food that came usually with the onset of the New Year, young ginger, more subtle, less hot than the customary kind. These days this young, often pinkish gingerroot is available year-round. This dish illustrates what a "lo mein" is - that is, a dish tossed together, not precisely stir-fried.

Provided by Eileen Yin-Fei Lo

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 1/2 tablespoons oyster sauce
2 teaspoons light soy sauce
1 teaspoon sugar
1 tablespoon Shao-Hsing wine, or sherry
4 tablespoons vegetable stock
1 tablespoon sesame oil
Pinch white pepper
8 cups cold water
2 teaspoons salt
8 ounces fresh, flat eggless noodles, like linguine
3 tablespoons peanut oil
4 tablespoons young ginger, shredded (if unavailable, regular ginger may be used)
1 cup scallions, cut into 2-inch pieces, white portions quartered lengthwise

Steps:

  • Combine all ingredients for sauce; set aside.
  • In a large pot place water and salt and bring to a boil over high heat. Add noodles, cook 45 seconds to 1 minute, or al dente, stirring and loosening them with chopsticks as they cook. Turn off heat, run cold water into pot, drain noodles immediately through a strainer. Place noodles back into pot and fill with cold water. Mix with hands, drain again through strainer. Repeat until noodles are cool. Allow to drain 10 to 15 minutes, loosening with chopsticks. Reserve.
  • Heat wok over high heat 45 seconds. Add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add ginger, stir-fry 45 seconds. Stir sauce, pour in, mix well, allow to boil. Add noodles, stir, mix so noodles absorb the sauce. Add scallions, stir together for 2 minutes. Turn off heat, transfer to a heated dish and serve immediately.

SPICY GINGER CHILI NOODLES



Spicy Ginger Chili Noodles image

Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

  • Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
  • Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
  • Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
  • Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
  • Garnish with sliced scallions and sriracha to taste.

LONGEVITY NOODLES WITH CHICKEN, GINGER, AND MUSHROOMS



Longevity Noodles With Chicken, Ginger, and Mushrooms image

This dish is traditionally eaten for Chinese New Year. Everything is cut long to symbolize longevity, hence the name. This version is adapted from "Stir-Frying to the Sky's Edge" by Grace Young. Please note, this recipe uses fresh noodles; if using dried follow package instruction and it will take longer to make.

Provided by threeovens

Categories     Chicken Thigh & Leg

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

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