Noble House Long Life Noodles Recipes

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LONGEVITY NOODLES



Longevity Noodles image

The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.

Provided by Jason Wang

Categories     Lunar New Year     Dinner     Lunch     Noodle     Vegetarian     Vegan     Dairy Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes 2 very long noodles, enough to serve 2 Lady and the Tramp style

Number Of Ingredients 5

2 cups (250 g) all-purpose flour or high-gluten flour
½ teaspoon salt
¾ cup (180 ml) room-temperature water
Canola or vegetable oil as needed
2 cups (480 ml) cold water, divided

Steps:

  • In a large bowl, add the flour and salt and mix well to combine.
  • Add the room-temperature water slowly while mixing the dough with your hands. Using both hands, knead the dough until it comes together in a smooth ball, 3 to 5 minutes.
  • When the dough is formed, cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
  • After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let it rest for another 15 minutes.
  • After the second rest, brush a bit of the oil on the dough and place it on a cutting board or work surface. Cut the dough in half, and using your hands, roll each piece of dough into a long, snake-like cylindrical shape, a little over 1⁄2 inch (12 mm) in diameter.
  • Lightly coat a large container with oil. Store the dough inside by forming each piece into a spiral (like a resting snake). Brush the dough with a bit of extra oil to prevent sticking. Cover it with plastic wrap and rest in the refrigerator for at least 30 minutes (if using immediately) or up to 1 day.
  • When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
  • Fill a large pot with water, enough for the noodles to swim freely in. Set the pot over high heat and bring to a boil.
  • Work with one coil of dough at a time. Pick up one end of the dough coil with one hand, then grab it about 4 inches (10 cm) down the strand with your other hand.
  • Using your first hand, pull the end of the dough out and away from your second hand, to stretch it without breaking it. Continue pulling the dough with your first hand, stretching it out with the other. This should lengthen and slim the dough without breaking it. After you have finished stretching the length of the noodle, the dough should be less than 1⁄2 inch (12 mm) in diameter, roughly 8 feet (2.5 m) long.
  • Loop the dough into a large ring roughly 18 inches (46 cm) in diameter. You might have to loop the dough several times. With your hands shoulder-width apart, pick up the dough ring with both of your hands, cradling it with your fingers. Make sure not to tangle the strand.
  • With both hands holding the dough, pull the noodle ring outward while slapping it up and down on the work counter. Pull until the individual strand is less than 1⁄4 inch (6 mm) in diameter. (You could go thinner, but it requires skill.) Be careful not to break it; if the noodle snaps, simply pick up where the strand breaks and resume pulling. Each noodle should end up being roughly 27 feet (8 m) long.
  • Repeat the stretching, pulling, and slapping process with the second half of the snake coil.
  • Once done pulling both pieces of dough, throw the noodles into the boiling water right away, stirring so the noodles don't stick to themselves or the side of the pot.
  • When the water comes back to a rapid boil, pour 1 cup of cold water into the pot. Bring back to a boil and cook for 1 minute before adding another cup of cold water. Once the pot boils again, carefully fish out the noodles using a hand strainer or spider. The noodles should have boiled for 2 to 3 minutes in total.

LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS



Longevity Noodles With Chicken, Ginger and Mushrooms image

During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it's considered even more auspicious. Longevity noodles are usually stir fried, presenting challenges to the home cook. Noodles should be stir-fried alone and lightly oiled so that they don't clump together in the wok, and all ingredients must be completely dry so they sear properly.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 2 to 3 main-dish servings

Number Of Ingredients 14

12 ounces thin fresh noodles, like lo mein or tagliarini
2 teaspoons toasted sesame oil
12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
Salt
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1/4 teaspoon red pepper flakes
5 ounces (about 3 cups) thinly sliced Napa cabbage
4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 cup finely shredded scallions

Steps:

  • Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
  • Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
  • Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
  • Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
  • Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 832 milligrams, Sugar 2 grams, TransFat 0 grams

BO LING'S LONG LIFE NOODLE SOUP



Bo Ling's Long Life Noodle Soup image

Make and share this Bo Ling's Long Life Noodle Soup recipe from Food.com.

Provided by Dienia B.

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

6 ounces rice noodles
3 cups chicken stock
2 chicken breasts
1 garlic clove, peeled, chopped
3 ounces shrimp, peeled, deveined
2 ounces fresh spinach, chopped
2 eggs
1 tablespoon oil
1 teaspoon sesame seed oil
2 tablespoons soy sauce

Steps:

  • Soak rice noodles in cold water.
  • Boil 3 quarts of water. When boiling remove noodles from cold water put in boiling water. Cool 3 minutes. Remove from heat, rinse, drain. Set aside.
  • Pan fry eggs (scramble); set aside.
  • Heat oils in wok.
  • Add finely chopped garlic, chicken breast (cut in strips) - when meat turns white add shrimp. Add stock, soy sauce and spinach.
  • Turn off heat.
  • Put noodles divided into two bowls. Add stock mixture. Top with egg.

Nutrition Facts : Calories 904.4, Fat 32.8, SaturatedFat 8, Cholesterol 397.9, Sodium 1956.5, Carbohydrate 86.5, Fiber 2.2, Sugar 6.5, Protein 60.3

NOBLE HOUSE LONG LIFE NOODLES



Noble House Long Life Noodles image

Any type of noodle - thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles - is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan.

Provided by Member 610488

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb fresh Chinese wheat noodles
1 1/2 tablespoons shaoxing wine or 1 1/2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce
1/2 teaspoon cornstarch
6 ounces boneless pork tenderloin, cut into 1/4 inch wide strips 2 inches long
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
3 cups cabbage, chopped
1/2 teaspoon garlic, minced
1 1/4 cups green onions, sliced in 1 inch lengths

Steps:

  • Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
  • Mix wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
  • Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
  • Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
  • Heat 2 teaspoons oil in pan. Add garlic and stir-fry 10 seconds or until fragrant. Add pork mixture and stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
  • Wipe pan clean with paper towels then return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan and stir-fry 1 minute. Add pork mixture and stir to combine. Cook 1 minute or until hot.

Nutrition Facts : Calories 82.8, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.1, Sodium 608.7, Carbohydrate 4.6, Fiber 1.1, Sugar 2, Protein 6

ORIENTAL BEEF WITH BROCCOLI



Oriental Beef With Broccoli image

Delicious Chinese style beef and broccoli... kid pleaser too! Serve over steamed white rice or chow mein noodles. Cube steak makes for a more tender dish and soaks up more gravy. Even my 2 yr old eats this!

Provided by Maias2Papayas

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cube steaks
2 cups frozen broccoli florets
4 cloves minced fresh garlic
2 tablespoons fresh ginger
1/2 cup soy sauce
1 tablespoon flour
1 teaspoon rice vinegar
1/4 teaspoon sesame oil

Steps:

  • slice cube steaks into strips sautee steak with garlic for about 7 minutes or until steak is browned on both sides.
  • Add ginger, sesame oil and soy sauce, cook several more minutes until steak is well cooked and tender.
  • add broccoli, cook until broccoli is done-- around 5-8 min for frozen broccoli.
  • add flour to thicken sauce, cook until sauce coats the back of a spoon.
  • If the gravy is too salty simply add water to dilute it.

Nutrition Facts : Calories 347.1, Fat 16.4, SaturatedFat 6.3, Cholesterol 103.8, Sodium 2106.5, Carbohydrate 6.8, Fiber 0.5, Sugar 0.7, Protein 41.8

HOW TO TURN REGULAR PASTA TO CHINESE (ORIENTAL) NOODLES



How to Turn Regular Pasta to Chinese (Oriental) Noodles image

Here you can use either thin spaghetti or Angel hair pasta into Chinese noodles. Great for Lo Mein or noodle soup. My Japanese friend who lives in Germany taught me this technique.

Provided by Nikkzone

Categories     Spaghetti

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

16 ounces thin spaghetti or 16 ounces angel hair pasta
boiling water (for cooking pasta)
salt
1 tablespoon baking soda

Steps:

  • Bring lots of water to boil as you would usually cook pasta.
  • Add salt (I use about 1TBSP) and baking soda.
  • Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.

CHINESE LONG NOODLES



Chinese Long Noodles image

Make and share this Chinese Long Noodles recipe from Food.com.

Provided by threeovens

Categories     Spaghetti

Time 40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 19

2 teaspoons vegetable oil
2 tablespoons onions, minced
3 teaspoons fresh ginger, grated and divided
1 garlic clove, minced
1/2 cup soymilk or 1/2 cup milk
1/4 cup creamy peanut butter
1 teaspoon fresh lemon juice
1 tablespoon dry white wine
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon black pepper
8 ounces boneless skinless chicken breasts, cut into strips
8 ounces thin spaghetti, uncooked
cooking spray
1/2 cup snow peas, trimmed
1/2 cup carrot, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green onion, diagonally sliced (scallions)

Steps:

  • First, prepare the peanut sauce. Heat 2 teaspoons oil in a small saucepan over medium high heat. Add onion, 1 teaspoon of the grated ginger, and garlic. Saute about 5 minutes until onion is tender. Next stir in the soy milk (or regular milk of your choice), peanut butter and lemon juice until the peanut butter is melted, stirring constantly. Remove from heat and allow to cool.
  • Next prepare the marinade. Combine the wine, soy sauce, 2 teaspoons ginger, cornstarch and 1/2 teaspoon black pepper in a medium bowl. Add chicken pieces and toss. Cover and marinate in the refrigerator at least 30 minutes.
  • Cook pasta according to package directions, omitting salt and fat. Drain, rinse and set aside.
  • Heat a large nonstick skillet, or wok, coated with cooking spray over medium high heat. Add the marinated chicken. Saute, stirring often, 2 minutes or until no longer pink inside. Add snow peas and carrot and cook 4 minutes, stirring often, until tender crisp. Stir in peanut sauce, salt, and black pepper. Add noodles and toss until heated through. Remove from heat and sprinkle with green onions.

SPICY CUMIN LAMB "LONG LIFE" NOODLES



Spicy Cumin Lamb

Make and share this Spicy Cumin Lamb "Long Life" Noodles recipe from Food.com.

Provided by Food.com

Categories     Lamb/Sheep

Time 1h20m

Yield 1-2 serving(s)

Number Of Ingredients 16

14 1/8 ounces wheat flour
1/4 tablespoon fine salt
about 1 cup cold water
vegetable oil
7 ounces lamb, thinly sliced
1 tablespoon cooking wine
1 egg white
vegetable oil
1/2 cup scallion, chopped
1 red onion, thinly sliced
1 tablespoon powdered cumin
1 tablespoon soy sauce, plus more for garnish
1 1/4 teaspoons white sugar
1 teaspoon fine salt
chili oil, for garnish
black vinegar, for garnish

Steps:

  • For the noodles:
  • Mix together the flour and salt in a stand mixer or by hand in a large basin. Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick. Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.
  • For the soup:
  • Mix together the sliced lamb, wine and egg white and marinate for 20 minutes. Coat a large saute pan with vegetable oil and heat over high heat until it reaches a smoking point. Add the lamb and egg mixture into the pan and cook until the meat is almost done, then set the meat aside in a small bowl. Add a little more oil to the pan and cook the scallions and onions without browning. Add the meat, cumin, soy sauce, sugar and salt and saute to let the flavor set in, 3 minutes, and then remove from the heat.
  • Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator. Press the dough flat on a work surface and take one end of the piece in each hand and pull. Slap the dough on the table until it becomes elongated into a wide noodle. Rip this noodle down the middle, creating a longer, continuous, circular noodle and throw it into the boiling water. Repeat with the rest of the pieces. Boil the noodles until cooked through, and then drain and transfer to a bowl. Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste.

Nutrition Facts : Calories 2147.1, Fat 53.7, SaturatedFat 19.3, Cholesterol 223.8, Sodium 5320.3, Carbohydrate 313.9, Fiber 47.1, Sugar 13.5, Protein 121.5

NOBLE HOUSE HAPPY FAMILY



Noble House Happy Family image

This recipe is from a local Chinese restaurant. The idea is that all of the proteins are different but co-exist in a harmonious relationship, just like a Happy Family. If it's like my family....food poisoning anyone :)

Provided by Member 610488

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup boneless skinless chicken breast, cut into strips
1/4 cup pork, cut into strips
1/4 cup beef, cut into strips
1/4 cup lobster meat, cut into pieces
1/4 cup shrimp, deveined and cut into pieces
1/4 cup scallops
2 tablespoons olive oil
1 onion, sliced
1 red bell pepper, seeded and cubed
1 green bell pepper, seeded and cubed
1/4 cup broccoli, cut into pieces
1 (15 ounce) can baby corn, drained
1 tablespoon white sugar
1 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 cup shaoxing wine

Steps:

  • Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
  • Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
  • Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
  • Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

Nutrition Facts : Calories 312.4, Fat 18.6, SaturatedFat 5.3, Cholesterol 15.7, Sodium 290.7, Carbohydrate 33.9, Fiber 4.3, Sugar 11.3, Protein 7.1

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