Long Life Noodles with Chicken and Baby Bok Choy
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- ½ pound fresh Chinese egg noodles
- 2 teaspoons toasted sesame oil, plus more for garnish
- 8 ounces skinless, boneless chicken thighs, cut into strips ¼-inch thick by 1-inch long
- ¼ cup Chinese soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon granulated sugar
- 2 tablespoons peanut or vegetable oil, divided
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- ½ cup dried black Chinese mushrooms, rehydrated and sliced
- 3 cups baby bok choy, rinsed and chopped
- ⅓ cup bamboo shoots
- 1 bunch green onions, white and light green parts finely chopped, dark green parts sliced crosswise into 1-inch long pieces
- ½ cup low-sodium chicken broth
- 1 tablespoon Chinese black vinegar
Procedure
Noodle dishes are always served during birthdays and Chinese New Year because they symbolize good fortune, prosperity and longevity. The longer the noodles, the longer (and luckier) your life will be—so don’t cut them!
Fresh Chinese egg noodles are found in the refrigerated section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs. Check the label to ensure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
Cook egg noodles according to package instructions. Drain noodles in a colander and rinse under cool running water, tossing until all excess liquid has been removed. Transfer to a medium mixing bowl and toss with sesame oil. Set aside.
In a medium mixing bowl, combine chicken, light and dark soy sauces, rice wine and sugar; toss to coat. Set aside.
Heat a wok over high heat until smoking. Add 1 tablespoon peanut oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry for 1 minute. Add the mushrooms, bok choy, bamboo shoots and green onions; stir-fry until the bok choy is just slightly softened, about 2 minutes. Transfer the vegetable mixture to the bowl with the noodles.
Drain the chicken, reserving the marinade in a small bowl. Return the wok to high heat. Add remaining tablespoon of oil and swirl to coat. Add the chicken to the wok. Cook chicken, stirring and tossing with wok spoons, for 1 minute. Add the reserved marinade, chicken broth and vinegar and bring to a boil for 2 minutes. Add the noodles and vegetable mixture. Toss until the noodles are well coated and hot, and the chicken is cooked through.
Transfer to a large serving dish, drizzle lightly with sesame oil and serve immediately.
Fresh Chinese egg noodles are found in the refrigerated section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs. Check the label to ensure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
Cook egg noodles according to package instructions. Drain noodles in a colander and rinse under cool running water, tossing until all excess liquid has been removed. Transfer to a medium mixing bowl and toss with sesame oil. Set aside.
In a medium mixing bowl, combine chicken, light and dark soy sauces, rice wine and sugar; toss to coat. Set aside.
Heat a wok over high heat until smoking. Add 1 tablespoon peanut oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry for 1 minute. Add the mushrooms, bok choy, bamboo shoots and green onions; stir-fry until the bok choy is just slightly softened, about 2 minutes. Transfer the vegetable mixture to the bowl with the noodles.
Drain the chicken, reserving the marinade in a small bowl. Return the wok to high heat. Add remaining tablespoon of oil and swirl to coat. Add the chicken to the wok. Cook chicken, stirring and tossing with wok spoons, for 1 minute. Add the reserved marinade, chicken broth and vinegar and bring to a boil for 2 minutes. Add the noodles and vegetable mixture. Toss until the noodles are well coated and hot, and the chicken is cooked through.
Transfer to a large serving dish, drizzle lightly with sesame oil and serve immediately.
Long Life Noodles with Chicken and Baby Bok Choy
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- ½ pound fresh Chinese egg noodles
- 2 teaspoons toasted sesame oil, plus more for garnish
- 8 ounces skinless, boneless chicken thighs, cut into strips ¼-inch thick by 1-inch long
- ¼ cup Chinese soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon granulated sugar
- 2 tablespoons peanut or vegetable oil, divided
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- ½ cup dried black Chinese mushrooms, rehydrated and sliced
- 3 cups baby bok choy, rinsed and chopped
- ⅓ cup bamboo shoots
- 1 bunch green onions, white and light green parts finely chopped, dark green parts sliced crosswise into 1-inch long pieces
- ½ cup low-sodium chicken broth
- 1 tablespoon Chinese black vinegar
Procedure
Noodle dishes are always served during birthdays and Chinese New Year because they symbolize good fortune, prosperity and longevity. The longer the noodles, the longer (and luckier) your life will be—so don’t cut them!
Fresh Chinese egg noodles are found in the refrigerated section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs. Check the label to ensure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
Cook egg noodles according to package instructions. Drain noodles in a colander and rinse under cool running water, tossing until all excess liquid has been removed. Transfer to a medium mixing bowl and toss with sesame oil. Set aside.
In a medium mixing bowl, combine chicken, light and dark soy sauces, rice wine and sugar; toss to coat. Set aside.
Heat a wok over high heat until smoking. Add 1 tablespoon peanut oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry for 1 minute. Add the mushrooms, bok choy, bamboo shoots and green onions; stir-fry until the bok choy is just slightly softened, about 2 minutes. Transfer the vegetable mixture to the bowl with the noodles.
Drain the chicken, reserving the marinade in a small bowl. Return the wok to high heat. Add remaining tablespoon of oil and swirl to coat. Add the chicken to the wok. Cook chicken, stirring and tossing with wok spoons, for 1 minute. Add the reserved marinade, chicken broth and vinegar and bring to a boil for 2 minutes. Add the noodles and vegetable mixture. Toss until the noodles are well coated and hot, and the chicken is cooked through.
Transfer to a large serving dish, drizzle lightly with sesame oil and serve immediately.
Fresh Chinese egg noodles are found in the refrigerated section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs. Check the label to ensure real eggs are listed in the ingredients as some manufacturers dye the noodles to save cost.
Cook egg noodles according to package instructions. Drain noodles in a colander and rinse under cool running water, tossing until all excess liquid has been removed. Transfer to a medium mixing bowl and toss with sesame oil. Set aside.
In a medium mixing bowl, combine chicken, light and dark soy sauces, rice wine and sugar; toss to coat. Set aside.
Heat a wok over high heat until smoking. Add 1 tablespoon peanut oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry for 1 minute. Add the mushrooms, bok choy, bamboo shoots and green onions; stir-fry until the bok choy is just slightly softened, about 2 minutes. Transfer the vegetable mixture to the bowl with the noodles.
Drain the chicken, reserving the marinade in a small bowl. Return the wok to high heat. Add remaining tablespoon of oil and swirl to coat. Add the chicken to the wok. Cook chicken, stirring and tossing with wok spoons, for 1 minute. Add the reserved marinade, chicken broth and vinegar and bring to a boil for 2 minutes. Add the noodles and vegetable mixture. Toss until the noodles are well coated and hot, and the chicken is cooked through.
Transfer to a large serving dish, drizzle lightly with sesame oil and serve immediately.