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Sesame Chicken Long Life Noodles

Sesame Chicken Long Life Noodles with Spinach and Mushrooms

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Recipe Details

Story

We love the chewy texture and eggy flavor of Chinese long life noodles—plus, they're said to represent good fortune. Here, Chef Andrea is stir-frying them with ground chicken, earthy mushrooms, leeks, and tender spinach. It's all simmered in a sauce of soy, rice wine vinegar, sesame oil, honey, crushed red pepper, scallion, and toasted sesame seeds so that every bite is infused with sweet and savory flavor.

Tags

  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 900
  • Protein 57g
  • Total Carb 105g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
    1
    leek
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • baby spinach
    4 ounces
    baby spinach
  • scallions
    2
    scallions
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • sesame oil
    1 tablespoon
    sesame oil
  • honey
    1/2 ounce
    honey
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • sesame seeds
    1 tablespoon
    sesame seeds
  • ground chicken
    12 ounces
    ground chicken
  • long life noodles
    8 ounces
    long life noodles

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. If leek arrived with dark green tops, trim and discard them. Halve leek lengthwise; cut crosswise into 1-inch pieces. Place in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Wipe mushrooms clean with a damp paper towel; thinly slice. Rinse remaining produce. Pat spinach dry with paper towel. Trim and discard scallion roots and thinly slice.

  2. Make sesame sauce

    Make sesame sauce

    In a large bowl, whisk together soy sauce, rice wine vinegar, sesame oil, honey, crushed red pepper (skip or use half for less heat), sesame seeds, and half of scallions. Remove leek from water and pat dry with paper towel.

  3. Cook chicken and vegetables

    Cook chicken and vegetables

    Heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken, ¼ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, 5 minutes. Transfer chicken to bowl with sauce. Wipe pan clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add leek and mushrooms. Sauté, stirring, to soften, 5-7 minutes.

  4. Cook long life noodles

    Cook long life noodles

    While vegetables cook, season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking—this prevents the noodles from releasing too much starch and turning gummy.

  5. Season long life noodles

    Season long life noodles

    Once vegetables are softened, with pan still over medium-high heat, season with ¼ teaspoon salt and black pepper. Stir in long life noodles, then push everything to outer edges of pan. Add chicken and sesame sauce to center of pan and simmer until sauce is thickened, about 1 minute. Add spinach, stir to combine, and cook until just wilted, 1-2 minutes more. Remove pan from heat.

  6. Plate long life noodles

    Plate long life noodles

    Taste sesame chicken long life noodles and season with salt and black pepper as desired. Divide between serving bowls, garnish with remaining scallions, and dig in!

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