Longevity Noodles

Use the longest noodles you can find for this recipe; the length represents a wish for a long and happy life. The Chinese show respect for their elders at celebrations by serving them extra long noodles. Remember to serve the elders first.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 27 %
Fat 6.3 g
Satfat 1.2 g
Monofat 2.4 g
Polyfat 2.2 g
Protein 13.2 g
Carbohydrate 26 g
Fiber 1.8 g
Cholesterol 16 mg
Iron 1.8 mg
Sodium 153 mg
Calcium 27 mg


Peanut Sauce:
2 teaspoons vegetable oil
2 tablespoons minced fresh onion
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1/2 cup soy milk
1/4 cup creamy peanut butter
1 teaspoon lemon juice
1 tablespoon dry white wine
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons cornstarch
1/2 teaspoon black pepper
8 ounces skinless, boneless chicken breast, cut into thin strips
8 ounces uncooked thin spaghetti
Cooking spray
1/2 cup snow peas, trimmed
1/2 cup thinly sliced carrot
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup diagonally sliced green onions


To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 1 teaspoon ginger, and garlic; sauté 5 minutes or until onion is tender. Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly. Remove from heat; cool completely.

To prepare marinade, combine wine, soy sauce, 2 teaspoons ginger, cornstarch, and 1/2 teaspoon black pepper in a medium bowl. Add chicken; toss to coat. Cover and marinate in refrigerator 30 minutes.

To prepare noodles, cook pasta according to package directions, omitting salt and fat. Drain and rinse. Set aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes or until done. Add snow peas and carrot; sauté 4 minutes or until crisp-tender. Stir in peanut sauce, salt, and black pepper. Add noodles; toss well. Sprinkle with green onions.

Ying Chang Compestine,

Cooking Light

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note