Longevity Noodles With Chicken, Ginger and Mushrooms

During Chinese New Year, long noodles are eaten in all corners of China. Longevity noodles are usually stir-fried, presenting challenges to the home cook. Noodles should be stir-fried alone and lightly oiled so that they don’t clump together in the wok, and all ingredients must be completely dry so they sear properly.

Makes: 2 to 3 main-dish servings

Total time: 30 minutes

12 ounces thin fresh noodles, like lo mein or tagliarini

2 teaspoons toasted sesame oil

12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices

1 tablespoon finely shredded ginger

1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry

1 teaspoon cornstarch

1 teaspoon plus 1 tablespoon soy sauce

Salt

1/4 teaspoon ground white pepper

2 tablespoons peanut or vegetable oil

1/4 teaspoon red pepper flakes

5 ounces (about 3 cups) thinly sliced Napa cabbage

4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced

1/2 cup finely shredded scallions

1. Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil and toss.

2. Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.

3. Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.

4. Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.

5. Reheat wok, swirl in remaining one tablespoon peanut oil and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

— Recipe from Grace Young; adapted by Julia Moskin

Cheesy Stovetop Mac With Sausage and Kale

Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It’s reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp salad and toasted bread.

Makes: 4 to 6 servings

Total time: 30 minutes

3 tablespoons olive oil

1/2 white onion, diced

1 large bunch kale, leaves only, coarsely chopped

Kosher salt

3 large garlic cloves, minced

2 tablespoons tomato paste

1 pound loose sweet Italian sausage (see note)

1/4 teaspoon red pepper flakes

6 cups low-sodium chicken broth or water

1 pound short pasta (such as macaroni, cavatappi or fusilli)

2 cups shredded sharp cheddar

1 1/2 teaspoons hot sauce, plus more to taste

1. Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and 1/2 teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.

2. Add garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.

3. Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.

4. Add red pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)

5. Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.

Note: If you can find only Italian sausage links, use them instead and squeeze the meat out of the casings.

— Recipe by Romel Bruno