Chinese Longevity Noodles
Eat your way to a long life with these easy but delicious stir-fried Chinese Longevity Noodles with ginger, cabbage and mushrooms.
Servings: 8 servings
Calories: 283kcal
Equipment
- Wok or large skillet
Ingredients
- 16 oz angel hair pasta
- 2 tablespoons sesame seed oil (divided)
- 2 tablespoons sesame seeds
- 2-inch piece ginger (julienned, or cut into thin strips)
- 1 teaspoon red pepper flakes
- 1 medium onion (thinly sliced)
- 3 cups cabbage (about half a head, thinly shredded)
- 12 oz crimini mushrooms (sliced. Button mushrooms are fine too)
- 2 tablespoon tamari (or soy sauce or liquid aminos)
- ¼ cup rice vinegar (can substitute white vinegar)
- Salt to taste
- 6 scallions (chopped, divided)
Instructions
- Cook the noodles or pasta according to package directions. Once they are just short of done, strain out the water, wash the noodles in cold, running water, and toss them in a tablespoon of sesame oil. Set aside.
- In a wok or large skillet, heat a tablespoon of sesame oil until it shimmers. Swirl the oil around the wok to coat the sides, then quickly add the sesame seeds, ginger and red pepper flakes. Stir fry over high heat for a minute.
- Stir in the cabbage, onions, mushrooms and half the scallions. Mix well and cook, stirring constantly, until the veggies are tender but still have a good bite.
- Stir in the noodles, vinegar and soy sauce. Use a pair of tongs to lift the noodles, swirl, and drop them back into the wok, until everything is well mixed together. Check salt and add more if needed. Continue frying the noodles for a couple of minutes. Turn off heat. Stir in the remaining scallions and serve hot.
Notes
Top tips
- Don't cook the noodles or pasta all the way. Cook until they are almost al dente, then immediately drain, wash, and coat with oil. The noodles will cook a bit more in the wok, and leaving them a little undercooked will help them fry better without mushing up in the wok.
- Add more of the seasonings -- red pepper flakes, vinegar and soy sauce -- to tweak the recipe to your taste.
- Keep everything moving in the wok at all times, to ensure nothing burns and sticks to the wok. Remember you are cooking over high heat at all times. The high heat helps ensure that the veggies don't turn soggy.
Nutrition
Calories: 283kcal | Carbohydrates: 49g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Potassium: 438mg | Fiber: 4g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 2mg