Wok Fried Long Life Noodles With New Year Vegetables Recipes

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.

SIMPLE WOK NOODLES

Steps:

• Cook the noodles in a large pan of boiling water.
• Heat the sunflower oil in a wok and when good and hot, stir fry the mushrooms for 2 minutes.
• Add the salad onions and cook for a further 1 minute.
• Add the soy sauce.
• Drain the noodles thoroughly and add to the wok with the been sprouts, a little salt and the sesame oil.
• Cook for 2-3 minutes, stirring continuosly, until piping hot and well mixed, but don't over the cook the bean sprouts- they should still be crunchy.
• Serve immediately with some extra sot sauce for splashing over.