Longevity Noodles With Chicken, Ginger and Mushrooms Recipe (2024)

Cook's Country has tested wok vs. skillet, and since American home stoves have a flat surface, a 12" skillet works better than a wok, 'cuz a wok is curved, so the heat source for a wok needs to be curved in order to work as intended.

The order of operations and removing items from the pan and adding them back later can be important if you don't want watery stir fry. Cabbage and mushrooms are made of mostly water, the sauces have a lot of salt - adding things all at once is going to cause those ingredients to flush out all their water and into your pan. You'll essentially be stuck with something closer to ramen than stir-fry - not to mention bland with all the flavors diluted, no crisp edges on the chicken and veg.

Could tofu be swapped for chicken, for vegetarians? Is there a certain type (hard vs soft) that would work best? Or would it cook differently? Thx!

While this recipe is a good concept, it's very, very bland. I doctored my dish up with more soy sauce, some rice wine vinegar and a bit of sweet chili sauce.

Very good for someone like me who is just beginning to stretch my wok muscles. Most of this recipe is prep. Make sure to prepare everything so that you can be quick once the cook time starts. I added shredded carrots, and it was a nice touch. Xīnnián kuàilè!

Based on reviews about this not being flavorful enough, I used all the same measurements but only half the noodles. Also added shredded carrots and 2 cloves garlic. Forgot the cornstarch. Turned out very delicious and with a kick to it. Not soupy at all. Great consistency. Also, I did burn the chili flakes on the first try. Had to turn heat way down and start over. I didn't use chicken. Put all the spices in with veggies before I added them to the pan. Used a 12 inch non stick skillet.

Perfectly fine, but I don't get all the steps for what basically turns out to be a simple noodle stir fry. Why tip out the cabbage and mushrooms? Why "swirl" soy sauce and rice wine in a separate bowl? At the end it all is tossed in the pan. I felt like it was the same noodle stir fry I make most weeks with an extra half hour of unnecessary prep added.

Quite tasty! I made this as a weeknight dinner with a few minor additions/alterations. First--so important to batch cook this as per the instructions so it doesn't turn into a soggy mess. I subbed buckwheat noodles (because my local shop always has them in stock). I also used prawns instead of chicken and did not marinate them to prevent sogginess, but I did add a splash of soy and shaoxing wine as I fried them. I used LaoGanMa instead of red pepper flakes to fry the shrimp. Also--- ADD GARLIC!

This was a delicious and easy recipe. I added one chopped onion, and some cilantro, oyster sauce and Sriracha to finish. My only issue is the part where I added the crushed red pepper to the oil in the wok. Maybe I had the temperature too high, but within seconds the pepper flakes burned up and smoked the kitchen, throwing me into a coughing fit and making my lungs burn for the rest of the day. I'd suggest adding the chicken to the wok first, and then the flakes.

Of course! Go for firm, Chinese-style tofu (i.e. rather than silken tofu) if you want to maintain the original character of the dish with chunks of sturdy protein. Soft and/or silken tofu will break apart and "sauce" the noodles; also very tasty, but not the original idea here.

Yes, don't be afraid for the noodles to get quite cold with the running water, and I mixed the sesame oil in with my hand--making sure to coat them and get them un-stuck. I used linguini, and it was delicious. Enjoy!

Tasty, especially with some garlic added to veg and tsp of chili garlic paste to soy/rice wine swirl. I ran the nutrition numbers. The fats do add up. Cutting a T of oil while frying, and another of sesame oil on the noodles does save a couple hundred calories. I also fed 5 with this amount. 369 cals per serving.

AMAZING!! Thank-you, we LOVED this recipe!! Only thing I would add is to remember to chop EVERYTHING first!! Once you have done the cutting the cooking goes FAST!!

The order of operations and removing items from the pan and adding them back later can be important if you don't want watery stir fry. Cabbage and mushrooms are made of mostly water, the sauces have a lot of salt - adding things all at once is going to cause those ingredients to flush out all their water and into your pan. You'll essentially be stuck with something closer to ramen than stir-fry -some garlic added to veg and tsp of chili garlic paste to soy/rice wine swirl.

Soba noodles made a great substitute and added earthy notes to the finished dish. No peanut oil on hand (use grapeseed) so added peanuts as garnish. Drizzle of chili oil upped the zing. Delicious!

This was delicious- I doubled all the veggies as my husband and I are eating less meat now. So I double the sauces. Very good. I will make again and maybe add other veggies too like snap peas.

Swapped chicken with soy curls. Also added garlic, onions and soy sauce with the vegetables.

Reading the notes here was very helpful. To be sure it was not bland, I amped up the red pepper and also added Golden Mountain seasoning sauce, along with the sherry, soy sauce etc. I used soba noodles which I had on hand and also followed a reader’s advice and shredded carrots into it. Good touch of color. I added bean sprouts at the last moment with the noodles and sprinkled sesame seeds over it all. It was a real hit. Had just the right amount of spice!

Add extra soy and red pepper flakes to taste

I really liked the earthiness of this dish but added a few drops of lime at the end to brighten it up and bring out the flavors a bit more.

Won a very positive reception at home with this tonight! Per other comments, adding sesame oil, soy sauce, and sriracha to my bowl after cooking made it quite good. Doing a lot of mise en place in advance (which is redundant) made this a quick-cooking dish. That said, we effectively increased it by about 1/3, which added cooking time. The good news is we have lots of leftovers.

A delicious dish. I'd make it again. I might add fresh Thai peppers next time.As I feared, though, the red pepper flakes burned when I added them to a too-hot wok. I recommend just adding the pepper flakes to the seared chicken unless you're confident about the wok temperature. I haven't stir-fried much, so I'm not particularly competent with a wok, but I suspect I'm typical for a moderately-skilled American home cook.

I wish I had read the comments before making. I agree that it was very low on flavor for including so many big flavors. It was overwhelmingly “blah.”

Way under gingered. 4 tablespoons minimum. I like this general recipe (use tofu). But I toast a bunch of sesame seeds in the pan with half the minced ginger + sesame and olive oil, then set aside once they start to pop/brown. The second half of the fresh ginger, pan by itself with olive oil, soy sauce, and sweetened rice wine vinegar: simmer/meld for 15 minutes. Set aside to use as a finish sauce.

Five stars! Used Shao Hsing Rice Cooking Wine (red label) which I think made all the difference in the flavor profile. To finish plated dish I very lightly sprinkled a few drops high-end soy sauce, like Kishibori Shoyu, to give an extra umami taste.

So, of course I changed a few things after reading all the comments. Used my own homemade chili crisp in the chicken marinade. Used more cabbage than called for and could have used even more. Used dried shiitake mushrooms bc I didn’t have fresh & used far less than called for. It was delicious! No leftovers.

This was very good. Here's my experience, which may differ completely from yours:- I felt I needed to increase the seasoning amounts. More rice wine, more soy sauce, added garlic and a little garlic chili sauce.- Could have doubled the amount of Nappa cabbage; it cooks down a lot. Also needed to stir fry it and the sh*takes for at 2 or 3 minutes. - I have never understood the preference in certain (boldly spiced) recipes for white pepper vs. black pepper. And a 1/4 teaspoon? Who will notice?

I made this for Lunar New Year, just for the fun of it. Very good, but I tend to agree with others that it could use a flavor boost. But then, who am I to say? I didn't grow up in the culture, so I have nothing to compare it to. Still, no garlic? No little bit of sweet to balance the vinegar? Anyway, it was yummy enough and I hope it provided us with a little extra longevity... : )

I made this mostly as written, I used lots of mushrooms and spinach (rather than cabbage). I also used Dark Soy sauce which really brought out the flavors. I thought it was delicious. The noodles came from a Chinese grocery, and were only needing one minute in boiling water.

Cooked this on the Lunar New Year and it was delicious. Had everything chopped and measured so the cooking process was fast paced but easy. Added a few more pepper flakes because we like it spicy!