This longevity noodles recipe is loaded with delicious chicken and prawns, and makes for a tasty main.
- Serves6
- Cook time15 minutes
- Prep time20 minutes, + 2 hours marinating & 5 mins soaking time
Ingredients
- 2 Coles RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tsp salt
- 1/2 tsp finely ground white pepper
- 2 tbs vegetable oil
- 4 garlic cloves, finely chopped
- 2 spring onions, thinly sliced
- 2 celery sticks, diagonally sliced
- 50g shiitake mushrooms, thinly sliced
- 1/4 Chinese cabbage (wombok), shredded
- 250g raw prawns, peeled, deveined
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) kecap manis
- 2 tbs oyster sauce
- 2 tbs garlic oil
- 200g vermicelli rice noodles
- 1 spring onion, extra, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, salt and pepper in a bowl. Cover and place in the fridge for 2 hours to develop the flavours.
Step 2
Heat vegetable oil in a wok or large frying pan over high heat. Add the garlic and spring onion and stir-fry for 1 min or until aromatic and spring onion is soft. Add the celery and stir-fry for 1 min or until just tender. Add the mushroom and stir-fry for 1-2 mins or until golden. Add the chicken and stir-fry for 5 mins or until cooked through. Add the cabbage and stir-fry for 1 min or until cabbage just wilts. Add the prawns and stir-fry until prawns curl and change colour.
Step 3
Combine soy sauce, kecap manis, oyster sauce and garlic oil or extra vegetable oil in a large bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Rinse under cold water. Drain well. Add to soy sauce mixture and toss to combine. Add noodle mixture to the chicken mixture and toss to combine.
Step 4
Divide noodle mixture among bowls. Top with extra spring onion.
Recipe tip
COOK. STORE. SAVE.
Use it up: You can swap the vermicelli or glass noodles for thin egg noodles if you prefer them or have a packet handy.
Smart swap: Make this recipe vegetarian by swapping the chicken and prawns for 300g chopped firm tofu and 1 cup (150g) thawed and peeled frozen edamame beans. Stir-fry the tofu in place of the chicken in step 3, then add the edamame with the cabbage.
Ingredient tip: You can use vegetable oil if you don't have garlic oil. Also, any thin glass noodles can be used in place of rice vermicelli.
Longevity noodles with chicken and prawns
- Serves6
- Cook time15 minutes
- Prep time20 minutes, + 2 hours marinating & 5 mins soaking time
Ingredients
- 2 Coles RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tsp salt
- 1/2 tsp finely ground white pepper
- 2 tbs vegetable oil
- 4 garlic cloves, finely chopped
- 2 spring onions, thinly sliced
- 2 celery sticks, diagonally sliced
- 50g shiitake mushrooms, thinly sliced
- 1/4 Chinese cabbage (wombok), shredded
- 250g raw prawns, peeled, deveined
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) kecap manis
- 2 tbs oyster sauce
- 2 tbs garlic oil
- 200g vermicelli rice noodles
- 1 spring onion, extra, thinly sliced
Description
This longevity noodles recipe is loaded with delicious chicken and prawns, and makes for a tasty main.
Method
Step 1
Combine the chicken, salt and pepper in a bowl. Cover and place in the fridge for 2 hours to develop the flavours.
Step 2
Heat vegetable oil in a wok or large frying pan over high heat. Add the garlic and spring onion and stir-fry for 1 min or until aromatic and spring onion is soft. Add the celery and stir-fry for 1 min or until just tender. Add the mushroom and stir-fry for 1-2 mins or until golden. Add the chicken and stir-fry for 5 mins or until cooked through. Add the cabbage and stir-fry for 1 min or until cabbage just wilts. Add the prawns and stir-fry until prawns curl and change colour.
Step 3
Combine soy sauce, kecap manis, oyster sauce and garlic oil or extra vegetable oil in a large bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Rinse under cold water. Drain well. Add to soy sauce mixture and toss to combine. Add noodle mixture to the chicken mixture and toss to combine.
Step 4
Divide noodle mixture among bowls. Top with extra spring onion.