Chinese Fried Long Noodles with Chicken, Shiitake Mushrooms & Bamboo Shoots

Ingredients

• 8 pieces Dried shiitake mushrooms (Soak in water for 4 hours, then drain and press)
• 500 g Boneless chicken thighs (Cut into bite‑size chunks)
• 3 tablespoons Light soy sauce (1 tbsp for marinate, 2 tbsp for sauce)
• 1 tablespoon Dark soy sauce (Adds color and depth to sauce)
• 2 tablespoons Oyster sauce (1 tbsp for marinate, 1 tbsp for sauce)
• 4 tablespoons Vegetable oil (1 tbsp for marinate, 3 tbsp for stir‑fry)
• 1 tablespoon Granulated sugar (Caramelizes to give a slight sweet glaze)
• 1 teaspoon Cornstarch (Helps tenderize chicken)
• 1 pinch Ground white pepper (For marinate and final seasoning)
• 1 pinch Salt (For marinate)
• 0.25 teaspoon ¼ teaspoon salt (For sauce)
• 150 g Bamboo shoots (canned or fresh) (Thinly sliced, boiled 10 min)
• 1 medium Onion (Cut into chunks)
• 3 pieces Garlic cloves (Chopped)
• 1 teaspoon Fresh ginger (Grated)
• 2 tablespoons Fresh cilantro (Chopped, added at end)
• 2 stalks Spring onions (green tops) (Cut into sections, added at end)
• 100 g Bean sprouts (Added at final stage for crunch)
• 400 g Fresh homemade noodles (long) (Cook until they float, then drain)

Instructions

1. Rehydrate Shiitake Mushrooms

   Place the dried shiitake mushrooms in a bowl and cover with cold water. Let them soak for 4 hours, then drain and gently press to remove excess water.

   Time: PT4H

2. Marinate the Chicken

   Cut the chicken thighs into bite‑size chunks. In a mixing bowl combine 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp vegetable oil, a pinch of ground pepper, a pinch of salt and 1 tsp cornstarch. Add the chicken, toss to coat and let rest while you prepare the other ingredients.

   Time: PT10M

3. Prepare the Vegetables – Bamboo Shoots

   Thinly slice the bamboo shoots. Bring a pot of water to a boil, add the slices and cook for 10 minutes. Drain and set aside.

   Time: PT12M

   Temperature: 100°C

4. Cut Mushrooms, Onion & Aromatics

   Press the rehydrated mushrooms to remove excess water and cut them into chunks. Cut the onion into chunks, chop the garlic cloves, grate the ginger (keep 1 tsp), and slice the cilantro and spring‑onion greens into sections.

   Time: PT5M

5. Prepare the Sauce

   In a small bowl mix ¼ tsp salt, 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tbsp oyster sauce. Stir until fully combined.

   Time: PT2M

6. Cook the Fresh Noodles

   Bring a large pot of water to a rolling boil over high heat. Add the fresh long noodles, stir briefly and cook until they rise to the surface (about 2–3 minutes). Drain and set aside.

   Time: PT5M

   Temperature: 100°C

7. Caramelize Sugar

   Heat the wok over high heat, add 3 tbsp vegetable oil and 1 tbsp sugar. Swirl the pan so the sugar spreads evenly. When bubbles form and a light amber color appears, the sugar is caramelized.

   Time: PT3M

   Temperature: high

8. Add Aromatics

   Quickly add the chopped garlic and grated ginger to the caramelized oil. Stir for about 10 seconds until fragrant.

   Time: PT0M

   Temperature: high

9. Stir‑Fry Chicken

   Add the marinated chicken chunks to the wok. Spread them out, let them brown for 30 seconds, then stir continuously for another 30 seconds until lightly cooked.

   Time: PT1M30S

   Temperature: high

10. Add Vegetables

    Add the onion pieces, mushroom chunks and boiled bamboo shoots. Stir‑fry for 1 minute, allowing the vegetables to stay crisp.

    Time: PT1M

    Temperature: high

11. Combine Noodles and Sauce

    Add the drained noodles, the prepared sauce, and a pinch of ground pepper. Toss everything together and stir‑fry for 2 minutes so the noodles absorb the sauce.

    Time: PT2M

    Temperature: high

12. Finish with Fresh Herbs and Sprouts

    Add the bean sprouts, spring‑onion greens and chopped cilantro. Stir briefly just to wilt the greens, then turn off the heat.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g