Chinese New Year Noodles

In Asia, long noodles are a symbol of longevity. For this reason they are always served during birthday celebrations, or Chinese New Year, when many are accustomed to celebrating their birthdays (i.e., everyone turns a year older during the Chinese New Year). Here, wheat noodles are tossed with a colorful vegetable and chicken stir-fry, simply seasoned with soy sauce. Serve this noodle dish with KA-ME Sriricha or KA-ME Sweet Chili Sauce on the side.

Serves: 6
Origin: China


Pure Sesame Oil

Wide Lo Mein Noodles


  • 1 pkg KA-ME Wide Lo Mein Noodles
  • 2 Tbsp KA-ME Stir-Fry Oil
  • 1/4 cup KA-ME Soy Sauce
  • 8oz. skinless chicken breast, thinly sliced against the grain
  • 6 oz. snow peas, bok choy leaves, or broccoli florets
  • 8 shiitake mushrooms caps, thinly sliced
  • 1 large garlic clove, peeled & minced
  • 1 oz. ginger, peeled & minced
  • 1 to 2 tsp KA-ME Sesame Oil
  • Freshly ground black pepper
  • 1 scallion, trimmed & thinly sliced diagonally


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  1. Bring a pot of water to a boil. Cook noodles until tender yet firm, 3 to 5 minutes. Drain.
  2. Heat 1 tbsp Stir-Fry Oil over high heat in a wok and stir-fry chicken with 1 tbsp soy sauce until cooked through, about 5 minutes. Transfer to a plate.
  3. Add 1 Tbsp Stir-Fry Oil to wok and stir-fry vegetables until just tender, about 2 minutes. Combine with chicken.
  4. Add remaining Stir-Fry Oil to wok and stir-fry garlic & ginger until fragrant, about 1 minute. Add noodles, chicken and vegetables. Toss well and season with remaining soy sauce & sesame oil.
  5. Add black pepper to taste and toss until heated through.  Serve hot, garnished with scallions.