Longevity Noodles
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5 from 1 vote

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
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 578kcal
Author: Vanjo Merano

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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%