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Long Life Noodles with Chicken

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With Chinese New Year upon us this Sunday, February 10th, my good friend and wonderful chef, Katie Chin of The Sweet and Sour Chronicles, offered up one of her scrumdiliumptious Asian recipes. She's able to make her recipes simple enough for home cooks while still remaining authentic, yet unique at the same time!

Happy Chinese New Year!! It’s the Year of the Snake. Chinese New Year falls on February 10th and is a very special holiday as everything you eat on this day and everything you do determines how your entire year will unfold. Chinese people eat things like a egg rolls to symbolize prosperity (because they’re shaped like gold bars) or a whole steamed fish to symbolize abundance. I like to serve my family and friends these Long Life Noodles with Chicken on Chinese New Year because the noodles symbolize longevity. You should prepare these noodles without cutting them (don’t break the dried noodles before you boil them) as the longer the noodle, the longer the life! This recipe is a healthy one-pot meal loaded with tender chicken pieces and healthy veggies. My toddler twins always gobble it right up.

I hope you enjoy this dish with your family on Chinese New Year. It’s a day filled with laughter and good cheer. Get your whole family into the act and dress everyone in red for good luck. Other rituals include not sweeping on Chinese New Year day, so you don’t sweep out all your good luck and don’t scold your kids because only positive sentiments should come out of your mouth. My personal favorite is making sure you step into new shoes on Chinese New Year day so you start the year off on the right foot. Wishing you much happiness, prosperity and good health in the New Year! -Katie Chin, The Sweet and Sour Chronicles

Photo Credit: Katie Chin

Long Life Noodles with Chicken

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With Chinese New Year upon us this Sunday, February 10th, my good friend and wonderful chef, Katie Chin of The Sweet and Sour Chronicles, offered up one of her scrumdiliumptious Asian recipes. She's able to make her recipes simple enough for home cooks...

Ingredients

  • 8 ounces (1/2 box) spaghetti or linguine
  • 12 ounces boneless, skinless chicken breast, cut into bite size pieces
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 3/4 cup thinly sliced red bell pepper
  • 1/2 cup bean sprouts
  • 3/4 cup snow peas, blanched and thinly sliced
  • 1/2 cup chopped carrots

  • sauce
  • 1/4 cup soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon sugar

Preparation

  1. 1. Prepare noodles according to package directions. Rinse, drain and set aside.
  2. 2. Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
  3. 3. Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
  4. 4. Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the sauce and stir-fry until blended, about 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately.
Long Life Noodles with Chicken

Nutrition Information

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Comments






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  3. Mary

    April 24, 2013 at 1:04 pm

    Who knew that spaghetti noodles would be tasty in an asian-inspired meal??!! Not me! This was delicious! I used tofu instead of chicken only because I didn’t have any chicken in the fridge. I also used strawberry jam instead of the oyster sauce. I don’t know why that is a suitable substitution, but it was/is! Thanks for yet another delicious meal!

  4. SUSAN HOY

    April 21, 2013 at 4:27 pm

    LOVE THIS TYPE OF FOOD

  5. Robin V.

    February 18, 2013 at 7:55 pm

    This looks and sounds amazing! I cannot wait to try it! I just got your book and absolutely LOVE it. Your site and book are a treasure trove to so many! Thank you so much for all the great recipes and ideas!

  6. Yvonne

    February 11, 2013 at 1:19 pm

    This dinner was a hit! I used the strawberry jam in place of the oyster sauce as suggested and it was great.

  7. Monet

    February 11, 2013 at 10:37 am

    This was super yummy! The sauce was perfect – it coated the noodles without being too saucy. Thanks for a great recipe to celebrate the new year!

  8. Katie

    February 9, 2013 at 6:45 pm

    Hi Diane – I would use more soy sauce in place of the oyster sauce. To blanch the snow peas, bring water to a boil in a sauce pan. Boil the snow peas for 1 minute and then place them immediately in ice water until chilled. Happy Cooking and Gung Hay Fat Choy! Katie

  9. Katie @ Healthnut Foodie

    February 9, 2013 at 5:09 pm

    Gorgeous Photo!!!

  10. diane

    February 9, 2013 at 11:40 am

    looks good! How do you blanch the snow peas? And can you omit the oyster sauce from the sauce or is there a substitute?