Long Life Noodles and Chicken

by

Print Recipe

Lunar New Year Long Life Noodles And Chicken

by Nanny Bubby

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

More Recipes

Savory Crescent Appetizer

Savory Crescent Appetizer

Savory Crescent Appetizer If you are wanting to learn to cook, but don’t know where to start,...

PinkGlow ® Pineapple Carpaccio

by

Print Recipe

Pinkglow® Pineapple Carpaccio

by Nanny Bubby

By Tasha Ann PowelI
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!
For links to SHOP all ingredients at Melissas.com CLICK HERE

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

More Recipes

Savory Crescent Appetizer

Savory Crescent Appetizer

Savory Crescent Appetizer If you are wanting to learn to cook, but don’t know where to start,...

Homemade Taco Seasoning

by

Print Recipe

Homemade Taco Seasoning

by Nanny Bubby

When it comes to pre-packaged seasoning mixes, I don’t trust them. Often, they are filled with MSG, corn starch, stabilizers, etc. Once I realized how easy it is to duplicate those seasoning by making my own, I have never looked back. Here is one of the easiest Mexican flavored seasonings that work on almost any dish. Enjoy!

Total Time:

10 minutes

Serves:

1

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.

Video

Notes

Most packaged seasoning packets have 2-3 Tablespoons of seasoning in them. To substitute this Taco seasoning mix for store bought, sprinkle 2-3 Tbsp. homemade seasoning on your meats before serving.

More Recipes

Fermented Vegetables

Fermented Vegetables

Dry Fermenting Cabbage And Wet Fermenting Vegetables I first discovered fermenting from my...

Kale Salad

Kale Salad

Kale Salad My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We...

My Sister’s Carrot Cake

My Sister’s Carrot Cake

My Sister's “Bestest” Carrot Cake Recipe My sister and I are nine years apart. We are almost...