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

Ingredient Substitutions

• Instead of Dried shiitake mushrooms: Fresh shiitake mushrooms (use 200 g)
• Instead of Boneless chicken thighs: Chicken breast
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Regular soy sauce with a splash of molasses
• Instead of Oyster sauce: Mushroom soy sauce (vegetarian)
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Granulated sugar: Honey (use less)
• Instead of Cornstarch: All‑purpose flour (use 2 tsp)
• Instead of Ground white pepper: Black pepper
• Instead of Bamboo shoots (canned or fresh): Water chestnuts
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Fresh cilantro: Thai basil
• Instead of Spring onions (green tops): Chives
• Instead of Bean sprouts: Snow peas (thinly sliced)
• Instead of Fresh homemade noodles (long): Dried long wheat noodles (200 g)

Equipment Needed

• Mixing bowl
• Sharp knife
• Cutting board
• Large pot for boiling
• Colander or sieve
• Wok or large skillet
• Spatula or wooden stir‑ring spoon
• Measuring spoons
• Micro‑grater or fine grater (optional)
• Serving platter or bowl (optional)

Critical Steps — Do Not Skip

• Soaking the shiitake mushrooms for 4 hours to achieve proper texture
• Caramelizing the sugar without burning it
• Ensuring the noodles are cooked just until they float to keep them chewy
• Marinating the chicken long enough for the cornstarch coating to work

Chef Tips from the Video

• Use a wok for the highest heat and quick tosses; it preserves the crunch of vegetables.
• Add a tiny drizzle of sesame oil at the end for extra aroma (optional).
• If you cannot make fresh noodles, use dried long wheat noodles but under‑cook them by 1 minute before stir‑frying.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a wok with a splash of water.

Freezer: Not recommended – noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to the chicken.

Make-Ahead Tips

• Soak the shiitake mushrooms a day ahead and keep them refrigerated in their soaking water.
• Pre‑cut all vegetables and store them in sealed bags.
• Cook the noodles al dente, rinse under cold water and refrigerate; add to the wok just before serving.