Recipe: Long Life Noodles by Jet Tila

Jet Tila is a Los Angeles-based cook specializing in Thai and Chinese food -- and this dish is a great example of his repertoire. It uses ingredients that might seem exotic in some parts of the U.S., but are eminently attainable in Southern California. And it's pretty simple to make!

Long Life Noodles
Serves 2 as a main
Marinade
1 1/2 tsp. Oyster Sauce
1 tsp. Sesame Oil
1/2 tsp. Chinese Rice Wine or Gin
1 1/2 tsp. Ginger, fine slice
1/2 tsp. Soy sauce
1/2 tsp. Sugar
1/2 tsp. Cornstarch
1/8 tsp. Salt
White Pepper, to taste
1/2 lbs. Chicken, thin sliced

In a large bowl, combine all marinade ingredients and add chicken. Let stand for 30 minutes.

Sauce
1 Cup Chicken Stock
1 1/2 tbsp. Cornstarch
1 tbsp. Oyster Sauce
1 tbsp. Sesame Oil
1/2 tsp. Dark Soy Sauce
1 tsp. Sugar
1/8 tsp. Salt
White Pepper, to taste

Assembly
3 tbsp. Cooking Oil
1/2 lbs. Fresh Egg Noodles
1 1/2 tbsp. Ginger, thin sliced
2 tsp garlic, minced
1/2 Cup Bamboo Shoots strips
1/4 lbs. Baby Bok Choy or Chinese Broccoli
4-6 Black Chinese Mushrooms soaked 30 min. Stems discarded, sliced
3 Green Onion, cut into 1 ½" Pieces

Put wok on high heat and add oil, coating the pan completely. Add garlic and cook until light brown.

Add noodles to pan and cook until tender, about 2 minutes until tender.

Add ginger, bok choy, and mushrooms and let cook for about 30 seconds.

Add the chicken with marinade and cook for about two minutes or until chicken medium well.Continually stir, add sauce mixture, let come to a boil for about 1 to 2 minutes. (It should thicken up to a thick sauce; add more cornstarch slurry if necessary.)

Garnish with green onions and enjoy!

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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