Longevity Noodles (Chicken Lo Mein With Ginger Mushrooms) Recipe
Celebrate Chinese New Year (or Lunar New Year) and the Year of the Snake on January 29, 2025 with this easy recipe from Stir-Frying to the Sky’s Edge by Grace Young.
Related: 10 Food Traditions for Good Luck in the New Year
"Chicken Lo Mein with Ginger Mushrooms (also known as Longevity Noodles) is a holiday tradition because it's triply lucky: the noodles represent longevity, scallions intelligence and mushrooms prosperity," explains Young.
Whether you're hosting an intimate Chinese New Year dinner at home or just want to try a new dish, we guarantee you'll be making this for years to come.
What Are Longevity Noodles?
Long noodles are fresh noodles that are extra long, eaten for birthdays and Chinese New Year to signify a long life. The longer the noodles, the longer your life.
How Do You Eat Longevity Noodles?
Always eat them with chopsticks, nibbling them without breaking the noodles with a bite, which would signify cutting your life short.
How Do You Make Longevity Noodles?
The egg and wheat noodles are boiled according to package directions, about 1-3 minutes, drained and then stir-fried.
What Else To Put on Your Chinese New Year Menu?
Dumplings, spring rolls, steamed whole sea bass with scallions and ginger, roast pork, soy sauce chicken, stir-fried clams with black bean sauce, stir-fried lettuce with garlic.
Related: Tang Yuan (Sweet Rice Balls with Sesame Filling) Recipe
Significance of Year of the Snake
Known as intelligent and mysterious, the snake represents shedding what no longer serves you and embarking on a journey of inner growth.
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Longevity Noodles (Chicken Lo Mein With Ginger Mushrooms) Recipe
Ingredients
12 oz fresh Chinese round egg noodles
2 tsp sesame oil
12 oz skinless boneless chicken thighs, sliced ¼ inch thick
1 Tbsp grated ginger
1 tsp plus 1 Tbsp Shao Hsing rice wine or dry sherry
1 tsp cornstarch
1 tsp plus 1 Tbsp soy sauce
1 tsp salt, divided
¼ tsp white pepper
2 Tbsp peanut or vegetable oil, divided
¼ tsp red pepper flakes
3 cups thinly sliced Napa cabbage
4 oz shiitake or button mushrooms, sliced (about 2 cups)
½ cup finely shredded scallions
In a 3-quart saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.
Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.
Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear. Stir-fry 30 seconds more or until chicken browns. Add cabbage and mushrooms and stir-fry 1 more minute or until cabbage is just wilted. Transfer chicken and vegetables to a plate.
Swirl remaining 1 Tbsp oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.