Chinese Long Life Noodles

This is from one of A’s co-workers. Very tasty, though it is was provided without proportions. This is how we made is.


  • 2lb boneless skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 8 whole peppercorns
  • 1 bay leaf
  • 1/2 cup low sodium soy sauce
  • 2 cloves minced garlic
  • 1 onion, chopped
  • 1lb green beans, cut into bite sized pieces
  • 3 carrots, cut into bite sized pieces
  • 1 broccoli stalk, cut into bite sized pieces
  • 1 cup sliced Chinese cabbage
  • one package rice noodles


  1. Boil chicken thighs in broth with peppercorns, bay leaf and soy sauce until cooked.
  2. Remove chicken thighs from broth and cut into bite sized pieces. Reserve broth. Set aside chicken.
  3. Stir fry garlic & onions until thoroughly cooked.
  4. Add chicken and cook to allow flavors to mingle.
  5. Boil vegetables in broth until cooked but still firm. Remove from liquid.
  6. Soak noodles in boiling water until soft enough to cut. Add to broth and cook.
  7. When noodles are cooked, combine with vegetables & chicken.

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