Longevity Noodles


  • 1 lb. Chinese egg noodles or linguini
  • 1 lb. boneless, skinless chicken breast cut into bite sized pieces
  • 2 Tbsps. Canola oil
  • water as needed
  • 1/2 lb. broccoli florets
  • 1 Tbsp. ginger, minced
  • 1 8 oz. can bean sprouts (Fresh would probably be better, but our grocery store didn’t have them.)
  • 1 8 oz can water chestnuts, sliced
  • 2 tsp. sesame oil
  • 2 Tbsps. soy sauce or tamari
  • 2 Tbsp. sherry
  • 3/4 cup chicken broth


  1. Cook noodles according to package directions. Rinse with cold water and set aside.
  2. In a very large skillet (Use the largest you have, and if it is not big enough at the end, you may need to separate it into two skillets.) over medium high heat, saute chicken until cooked through. If the pan gets to dry, I add a little water instead of extra oil to keep the calories down and continue to do this as I cook the entire dish.
  3. Remove chicken from the pan and set aside. I try to keep in warm by putting it in the oven with the oven off but the light on.
  4. Add broccoli and ginger to the pan, and cook until broccoli is crisp-tender. You can continue to add water if needed.
  5. Stir in bean sprouts and water chestnuts and cook until heated through.
  6. Add noodles and chicken, stirring and cooking until heated through.
  7. Stir together sesame oil, soy sauce or tamari, sherry, and chicken broth. Pour over and toss to coat. Cook just until well heated.