Chinese New Year Noodles
In Asia, long noodles are a symbol of longevity. For this reason, they are always served during birthday celebrations or Chinese New Year when many are accustomed to celebrating their birthdays (i.e., everyone turns a year older during the Chinese New Year). Here, wheat noodles are tossed with a colorful vegetable and chicken stir-fry, simply seasoned with soy sauce. Serve this noodle dish with KA–ME Sriricha or KA–ME Sweet Chili Sauce on the side.
1 8 oz. package KA–ME® Wide Lo Mein Noodles
- 8 shiitake mushrooms caps, thinly sliced
- 5 oz. spinach
- 1 red pepper, thinly sliced
- 1 large carrot, cut into stripes
- 2 chicken breasts, cut into small pieces
- 1 large garlic clove, peeled & minced
- 1 oz. ginger, peeled & minced
1-2 tsp KA–ME® 100% Pure Sesame Oil
- Freshly ground black pepper
- 1 scallions, trimmed & thinly sliced diagonally
3 tbsp KA–ME® Stir-Fry Oil
1 tbsp KA-ME® Tamari
Bring a pot of water to a boil. Cook noodles until tender yet firm, 3 to 5 minutes. Drain.
- Heat 1 tbsp KA–ME Stir-Fry Oil over high heat in a wok and stir-fry chicken with 1 tbsp soy sauce until cooked through, about 5 minutes. Transfer to a plate.
- Add 1 tbsp Stir-Fry Oil to wok and stir-fry vegetables until just tender, about 2 minutes. Combine with chicken.
- Add remaining Stir-Fry Oil to wok and stir-fry garlic & ginger until fragrant, about 1 minute. Add noodles, chicken and vegetables. Toss well and season with remaining soy sauce & KA–ME 100% Pure Sesame Oil.
- Add black pepper to taste and toss until heated through. Serve hot, garnished with scallions.