Longevity Noodles with Chicken and Mushroom
Thick fresh noodles cooked with chicken broth and stir-fried with sliced chicken breast and Shiitake mushroom. This delicious noodle dish will bring smiles on your taste buds.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
- 16 ounces fresh noodles
- 1 piece Knorr Chicken Cube
- 6 ounces boneless chicken breast
- 12 pieces dried Shiitake mushroom sliced
- ¾ cup Chinese chive chopped
- 1 piece carrot julienne
- ¼ cup scallions chopped
- 5 tablespoons oyster sauce
- 6 cups water
- ¼ cup Shaoxing cooking wine
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper
Boil water in a wok. Put the chicken. Boil for 8 minutes.
Add Knorr Chicken Cube in boiling water. Stir. Continue to boil chicken for 7 to 10 minutes more. Remove the chicken and let it cool down. Slice into thin pieces. Set aside.
Add fresh noodles in the boiling broth that was used to tenderize the chicken. Cook in medium heat for 8 minutes or until broth is consumed. Arrange noodle in a colander and quickly wash with cold water to prevent it from sticking with each other. Set aside.
Heat oil in a wok. Stir-fry the boiled chicken breast for 1 minute once the oil gets hot.
Add scallions and mushroom. Continue to stir-fry for 3 minutes.
Pour cooking wine into the wok. Cook for 2 minutes while stirring.
Add Chinese chives and carrots. Stir-fry for 2 minutes more.
Add the oyster sauce and ½ cup water. Stir.
Put the fresh noodles back into the wok. Toss.
Season with ground black pepper. Toss until all ingredients are well distributed.
Transfer to a serving plate. Serve.
Calories: 578kcal | Carbohydrates: 83g | Protein: 27g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 2295mg | Potassium: 314mg | Fiber: 7g | Sugar: 11g | Vitamin A: 59% | Vitamin C: 8.4% | Calcium: 3.5% | Iron: 2.6%