ginger chicken soup

Longevity Noodles with Chicken, Ginger and Mushrooms

January 15, 2016

Recipe from: NY Times Cooking

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 3 Servings
ginger chicken soup


1Bring a medium saucepan of water to boil over high heat, and cook the noodles until just done, about 5 minutes.

2Drain, rinse with cold water, and shake well.

3Return the noodles to the saucepan, add the sesame oil, and toss.

4Place the chicken in a shallow bowl, and add the ginger, 1 teaspoon of rice wine, cornstarch, 1 teaspoon of soy sauce, and a 1/4 teaspoon of salt and pepper. Mix to combine.

5In a small bowl, combine the remaining tablespoon of rice wine and tablespoon of soy sauce.

6Heat a wok over high heat, and coat with 1 tablespoon of oil.

7Add the red pepper flakes, stir-fry for 10 seconds.

8Push the pepper flakes aside and add the chicken, letting cook for one minute undisturbed.

9Stir-fry the chicken and pepper flakes, tossing, for 2 minutes until just done, then place in a bowl.

10Stir-fry the cabbage and mushrooms for one minute, and place in the bowl with the chicken.

11Reheat the wok, using the remaining peanut oil, and the add noodles.

12Stir-fry for 30 seconds, moving constantly to prevent sticking.

13Swirl soy sauce and rice wine mixture and add along with the chicken, vegetables, and scallions into the wok.

14Sprinkle with remaining 3/4 teaspoon of salt and stir-fry for another 2 minutes.


12 oz thin fresh noodles (lo mein or tagliarini)

2 tsp toasted sesame oil

12 oz boneless, skinless chicken thighs, cut into 1/4 inch thick slices

1 tbsp finely shredded ginger

1 tsp + 1 tbsp rice wine

1 tsp cornstarch

1 tsp + 1 tbsp soy sauce


1/4 tsp ground white pepper

2 tbsp peanut or vegetable oil

1/4 tsp red pepper flakes

3 cups thinly sliced Napa cabbage

2 cups shiitake mushrooms, stems removed and caps thinly sliced

1/2 cup finely shredded scallions