LONGEVITY NOODLES
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
More about "noble house long life noodles recipes"
LONG LIFE NOODLES RECIPE | MYRECIPES
From myrecipes.com
4/5 (11)Calories 164 per servingServings 8
- Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
- Combine 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.
LONGEVITY NOODLES RECIPE - EILEEN YIN-FEI LO
From foodandwine.com
5/5 Category DinnerCuisine ChineseTotal Time 35 mins
- Bring the water to a boil in a large saucepan. Put the bean sprouts in a strainer, lower it into the boiling water and blanch the bean sprouts for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.
- Add the salt to the water in the saucepan and bring it back to a boil. Add the noodles and cook, stirring, for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water; drain. Rinse again then drain, lifting them to separate and dry the strands.
- In a small bowl, combine the chicken stock with the soy sauce and sesame oil to make the sauce.
- Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.
LONGEVITY NOODLES – YI MEIN (伊面) - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (23)Total Time 20 minsCategory Noodles And PastaCalories 453 per serving
- Boil 3 quarts of water in a large wok or pot to pre-cook your Yi Mein noodles. Once boiling, add the noodles. The directions on the box may say to boil the noodles for 5 minutes, but we recommend no more than 3 to 4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.
- Sample a noodle while cooking, and when it tastes closer to the uncooked side of al dente pasta, it’s ready. When the noodles are done, immediately drain and set aside.
- Dissolve the sugar and salt in 1 tablespoon of hot water, and add the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir until combined.
LONGEVITY NOODLES (LONG LIFE NOODLES) - ONE LONG …
From msshiandmrhe.com
5/5 (1)Calories 517 per servingCategory Breakfast, Dinner, Lunch, Main Course
LONGEVITY NOODLES RECIPE FOR LUNAR NEW YEAR FOR LONG …
From grantourismotravels.com
LONG-LIFE NOODLES - THE WASHINGTON POST
From washingtonpost.com
31 TASTY RECIPES FOR WHATEVER NOODLES YOU HAVE ON HAND - FOOD …
From foodnetwork.com
Author By
NUTRITIONAL FACTS: - FOOD.COM
From food.com
THE 10 MOST POPULAR NOODLE RECIPES OF 2021 | BON APPéTIT
From bonappetit.com
LONG LIFE NOODLES - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
25 BEST NOODLE RECIPES FROM AROUND THE WORLD - THE SPRUCE EATS
From thespruceeats.com
NOBLE HOUSE
From noblehouseto.com
CHINESE NEW YEAR LONG LIFE NOODLES RECIPE - FOOD REPUBLIC
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love