FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
longevity noodles recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe features comforting longevity noodles with savory soy-glazed chicken and aromatic scallion-ginger oil, making for a healthy, family-friendly meal perfect for any weeknight.
Ingredients
Scale
- 400 g (14 oz) fresh wheat longevity noodles
- 300 g (10.5 oz) boneless, skinless chicken breast, thinly sliced against the grain
- 1 large carrot, julienned
- 120 g (4.2 oz) fresh shiitake mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons freshly grated ginger (for aromatic oil)
- 6 large scallions, thinly sliced (4 for oil, 2 for stir-fry and garnish)
- 2 tablespoons low-sodium soy sauce (for marinade)
- 3 tablespoons low-sodium soy sauce (for glaze)
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 0.5 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (for marinade)
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon vegetable oil (for stir-fry)
- 120 ml (0.5 cup) vegetable oil (for scallion-ginger oil)
- 0.5 teaspoon white pepper
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Prepare Your Ingredients: Heat 120 ml (0.5 cup) vegetable oil in a small saucepan over medium-low heat. Add 4 sliced scallions and 2 tablespoons grated ginger. Cook gently for 8-10 minutes, stirring occasionally, until fragrant and slightly golden. Strain, reserving the infused oil (set aside half for drizzling) and discarding the solids. In a medium bowl, toss sliced chicken breast with 2 tablespoons low-sodium soy sauce and 1 tablespoon cornstarch. Marinate for at least 10 minutes. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 0.5 teaspoon toasted sesame oil for the Glaze Sauce.
- Cook the Noodles: Bring a large pot of water to a rolling boil. Add fresh longevity noodles and cook according to package directions until al dente (usually 2-3 minutes). Drain well and immediately toss with 1 tablespoon of the prepared scallion-ginger oil to prevent sticking.
- Stir-Fry Protein and Aromatics: Heat 1 tablespoon vegetable oil in a large 12-inch wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- Sauté Vegetables: Add 1 tablespoon of the scallion-ginger oil to the same wok. Add julienned carrot and sliced shiitake mushrooms. Stir-fry for 3-4 minutes until slightly tender-crisp. Then, add the minced garlic and 1 teaspoon grated ginger, and stir-fry for another minute until fragrant.
- Combine and Sauce: Return the cooked chicken to the wok. Add the cooked longevity noodles and the remaining 2 sliced scallions. Pour the prepared Glaze Sauce evenly over everything. Stir-fry constantly for 1-2 minutes to coat all ingredients. Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the wok and continue to stir-fry until the sauce thickens and coats the noodles and chicken in a glossy sheen. Transfer to shallow bowls, drizzle generously with the reserved 30 ml (2 tablespoons) of aromatic scallion-ginger oil, and garnish with fresh chopped scallions and toasted sesame seeds.
Notes
To prevent noodles from clumping, toss with a quick splash of warm water while tossing if needed. For extra greens, add a handful of baby spinach to the wok during the vegetable saute step.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg