Longevity Noodle

Chef Danielle Chang shares her recipe for longevity noodles from her new book, Lucky Rice.

- Longevity Noodle
Recipe from Lucky Rice

COOK THE NOODLES: Bring a large pot of water to a boil, add the noodles, and cook until they are just tender, about 2 minutes. Drain well and set aside.

COOK THE BROTH: In a small bowl, stir together the chicken broth, soy sauce, chili bean paste, vinegar, and sesame oil. Set aside.

MIX IN INGREDIENTS: In a wok, heat the vegetable oil over high heat. Add the onion, garlic, and ginger and stir-fry for 30 seconds, until fragrant. Add the snow peas and cook, stirring constantly, for 1 minute, until they are bright green. Add the chicken broth mixture and stir to coat the vegetables. Then add the noodles and toss to combine with the other ingredients. Cook for 3 to 4 minutes, until the noodles have absorbed the sauce. Turn the noodles into a serving dish and top with the cilantro.

1 pound fresh Chinese egg noodles
1⁄2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon chili bean paste (doubanjiang)
1 tablespoon rice vinegar
2 teaspoons Asian sesame oil
1 tablespoon vegetable oil
1 medium yellow onion, sliced
2 garlic cloves, minced
1 1-inch knob fresh ginger, minced
1⁄4 pound snow peas (about 11⁄2 cups)
1⁄4 cup chopped fresh cilantro leaves

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