Long Life Noodles and Chicken

Lunar New Year Long Life Noodles And Chicken

By Chef Katie Chin I had the great honor and total pleasure of being taught this dish by Chef Katie Chin during one of my live Facebook cooking segments. This recipe is filled with love and tradition and is a recipe that comes from her mother who found that the traditions during the lunar New Year of eating certain foods were meant to usher in wealth, good fortune prosperity and longevity in the new year! I love this recipe…..leave out the chicken and you have a beautiful vegetarian meal! Enjoy!

Total Time:

20 minutes

Serves:

4

Ingredients

  • 8 oz. 1/2 box spaghetti or linguine
  • 12 oz. boneless skinless chicken breast, cut into bite size pieces
  • 1 tsp. cornstarch
  • 1/2 tsp. kosher salt
  • 1/8 tsp. white pepper
  • 3 Tbsp. canola oil divided
  • 1 garlic clove minced
  • 3/4 cup thinly sliced red bell pepper
  • 1/2 c. bean sprouts
  • 3/4 c. snow peas blanched and julienne
  • 1/2 c. julienne carrots
  • 1/4 c. soy sauce
  • 1 tsp. oyster sauce
  • 1 tsp. sesame oil
  • 1/4 tsp. white pepper
  • 1/8 tsp. sugar

Directions

  • Prepare noodles according to package directions. Rinse, drain and set aside.
  • Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
  • 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.
  • 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.

Video

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By Tasha Ann Powell I love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth. This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!

Total Time:

30 minutes

Serves:

6

Ingredients

  • 1 medium PinkGlow® pineapple or yellow pineapple very thinly sliced (use meat slicer or mandolin)
  • 1 tsp. ground cardamon
  • 1 tsp. ground cinnamon
  • ½ tsp. chili flakes
  • 1 inch piece of ginger peeled and grated with a Microplane®
  • Juice from half of a lime
  • 8 mint leaves finely shredded for garnish
  • ¼ c. pomegranate seeds for garnish
  • Edible gold

For the Simple Syrup

  • 4 oz. water
  • ½ c. sugar

Directions

  • Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.

For the Simple Syrup

  • Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
  • Enjoy!

Video

Notes

TIP: The edible gold can be found at www.easyleafproducts.com

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Serves:

1 Large pot of ground meat or turkey for tacos.  

Total Time:

10 mins

For the Spice Blend

Ingredients:

  • 1 Tbsp. Chili powder
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Smoked paprika
  • 1 Tbsp. Cumin
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Oregano
  • 1 Tbsp. Black pepper

Directions:

Combine all ingredients in a bowl with a wired whisk.

That’s it!

Store in a sealed container up to 6 months.

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