Fideos de la Longevidad con Pollo, Jengibre y Cebollino

Name: Longevity Noodles with Ginger Chive Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6
Ingredients: 15 oz (440 g) dried wheat noodles (Yi Mein, E-fu or Yee mein noodles are traditional for longevity); 1 ½ lbs (680 g) boneless, skinless chicken thighs; 6 cups (1.4 L) water; 2 tsp kosher salt; 1 oz (25 g) fresh ginger, sliced; 2 cloves garlic, lightly smashed (optional); 1 cup (45 g) Chinese chives, finely sliced; 2 Tbsp (20 g) fresh ginger, very finely grated; 1 tsp kosher salt; 1 tsp sugar; 6 Tbsp (90 ml) avocado oil (or another neutral oil); 2 Tbsp light soy sauce; 2 Tbsp warm poaching liquid (plus more if needed); 3 Tbsp light soy sauce; 1 Tbsp oyster sauce; 2 tsp dark soy sauce (optional, for a deep mahogany colour); 1 Tbsp toasted sesame oil; 2 tsp sugar; ¼ tsp white pepper; ⅓ cup (80 ml) warm chicken poaching liquid; 3 to 4 Tbsp chili crisp (to taste); 1 large cucumber, julienned; Toasted sesame seeds; ProBond Luxe 8qt Stock Pot; ProBond Luxe 3.5qt Saute Pan; ProBond Luxe 8.5” Skillet; Provisions Stainless Steel Mixing Bowls

Longevity Noodles with Ginger Chive Chicken

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

20 minutes

Cook Time

25 minutes

Long noodles, long life… and honestly, long seconds because everyone goes back for more. These Longevity Noodles with Ginger Chive Chicken are the kind of dish that makes you pause after the first bite and say, “Oh wow.”

Silky wheat noodles get tossed in a savoury soy and sesame sauce, then topped with tender, gently poached chicken and that vibrant ginger–chive oil that sizzles when it hits the bowl. It’s fresh, punchy, and full of texture, especially once you add cool cucumber and a spoonful, or three, of chili crisp.

We love this for Lunar New Year or birthdays, but it’s just as perfect on a random Tuesday when you want something comforting that still feels special. The ginger–chive sauce is the star here. When the hot oil hits the chives and ginger, it wakes everything up and takes the noodles to another level.

Serve it family-style, right from the pan, and let everyone build their bowl exactly how they like it. Extra chili crisp? Always.

Ingredients

Noodles

15 oz (440 g) dried wheat noodles (Yi Mein, E-fu or Yee mein noodles are traditional for longevity)

Chicken and Poaching Liquid

1 ½ lbs (680 g) boneless, skinless chicken thighs
6 cups (1.4 L) water
2 tsp kosher salt
1 oz (25 g) fresh ginger, sliced
2 cloves garlic, lightly smashed (optional)

Ginger Chive Sauce

1 cup (45 g) Chinese chives, finely sliced
2 Tbsp (20 g) fresh ginger, very finely grated
1 tsp kosher salt
1 tsp sugar
6 Tbsp (90 ml) avocado oil (or another neutral oil)
2 Tbsp light soy sauce
2 Tbsp warm poaching liquid (plus more if needed)

Longevity Noodle Sauce

3 Tbsp light soy sauce
1 Tbsp oyster sauce
2 tsp dark soy sauce (optional, for a deep mahogany colour)
1 Tbsp toasted sesame oil
2 tsp sugar
¼ tsp white pepper
⅓ cup (80 ml) warm chicken poaching liquid

To Finish

3 to 4 Tbsp chili crisp (to taste)
1 large cucumber, julienned
Toasted sesame seeds

Directions

Cook the Noodles

Bring a large 8-quart stockpot of well-salted water to a boil. Add the noodles and cook according to the package instructions (usually about 1-2 minutes) until just tender. Reserve 1 cup of noodle water, then drain and rinse the noodles. They are often pre-fried, so they cook very quickly and can become mushy if left in the water too long.

Poach the Chicken

Place the water, salt, ginger, and garlic in a 3.5-quart sauté pan. Bring to a full boil. Add the chicken thighs and return to a gentle simmer. Reduce the heat to low so the liquid barely bubbles. Simmer for 10 to 12 minutes. Turn off the heat, cover the pan, and let the chicken rest in the liquid for 8 to 10 minutes.
Tip: Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C). This "passive poaching" method keeps the thighs incredibly succulent. Slice the chicken after it has rested for 5 minutes. Reserve 1 cup of the poaching liquid.

Make the Ginger–Chive Sauce

Place the sliced Chinese chives, grated ginger, salt, and sugar in a heatproof bowl. Stir to combine.
Heat 6 Tbsp (90 ml) of neutral oil in a small skillet until it is shimmering. Look for the very first wisps of smoke to rise from the pan.

The Sizzle Test

Drop one piece of chive into the oil; it should bubble and sizzle instantly. If it does, carefully pour the hot oil over the chive mixture. It will foam and sizzle loudly, this is exactly what you want! Once the bubbling stops, stir in the light soy sauce and 2 Tbsp of the warm poaching liquid. This "flash-fries" the aromatics, removing their raw bite while locking in their bright green color.

Create the Noodle Sauce

In the 3.5-quart sauté pan over medium heat, combine the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and ⅓ cup of the reserved chicken poaching liquid. Whisk together and warm for 2 minutes until the sugar dissolves.

Toss and Assemble

Add the cooked noodles to the sauté pan with the sauce. Toss gently for 1 to 2 minutes over medium-low heat until the noodles are glossy and have absorbed the flavors. If the noodles seem too dry, add a splash of the reserved noodle water.

Serving

Arrange the sliced chicken over the noodles. Spoon a generous amount of the Ginger Chive Sauce over the meat. Top with julienned cucumbers, toasted sesame seeds, and as much chili crisp as your heart desires. Serve family-style directly from the pan

13 de febrero, 2026

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