Longevity Noodlws Wth Chickenginger And Mushrooms Food

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS

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.

LONGEVITY NOODLES

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.

LONGEVITY NOODLES WITH CHICKEN, GINGER, AND MUSHROOMS

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.