Recipes: Flu-buster soup and Lunar New Year longevity noodles

It comes on suddenly — a bit of a scratchy throat, pink cheeks, nothing serious — and then full-on “feel like a kicked dog” flu complete with wracking cough, draining sinuses — all the attendant miseries. Just as the almond blossoms, tulip magnolias and daphne burst into bloom false spring turns her head; winter isn’t over yet.

After trying every over-the-counter flu medicine for my husband to no avail, I came across a recipe that sounded like the perfect flu-buster: Ginger and Greens Noodle Soup by Alison Roman, cookbook author of “Something From Nothing.” It helped; he’s better.

Ginger and greens noodle soup

INGREDIENTS

1 large bunch cilantro or parsley, leaves and tender stems, very finely chopped, about 1 ½ to 2 cups

4 scallions finely chopped

3-4 tablespoons finely grated ginger (from about a 3-inch piece)

4 garlic cloves, finely chopped or grated

1 teaspoon fish sauce

½ cup olive oil

8-10 cups chicken or vegetable broth

2 bunches leafy greens (kale, Swiss chard, and/or mustard greens, thick stems removed, leaves well-chopped) about 6 cups

6 ounces dried pasta such as ditalini, or bow ties, or 2 cups cooked rice

2 cups cooked chicken shredded or cut into bite-size pieces

2 limes or lemons halved for squeezing over

I used cilantro, rainbow chard and ditalini pasta

DIRECTIONS

Combine the herbs, scallions, ginger, garlic, fish sauce and ½ cup olive oil in a small bowl. Set aside.

Heat the broth in a large pot and add the leafy greens and half of the herb-ginger mixture. Bring to a simmer. Simmer gently until the broth is very gingery and the greens have gone from perky and bright green to completely tender and dark green, 15-20 minutes.

Meanwhile, cook pasta in a pot of salted water until al dente; drain and add the pasta, chicken and remaining greens to the broth, simmering for a few minutes to finish cooking. Season with freshly ground black pepper to taste and squeeze fresh lemon juice over each bowl to taste.

Longevity noodles

Hang on to your ginger. Feb. 17 was the beginning of the Lunar New Year, a celebration that ends with the lantern festival on March 3. This year is the year of the Fire Horse, a rare 60-year cycle representing intense energy, passion and rapid change — a time for bold action and leaps of faith! The last Fire Horse year was 1966. While considering how to honor a year that favors courage, independence and decisive action, pull out your wok, or a 12-inch fry pan and make some longevity noodles. Nothing beats long life.

These noodles made with chicken, ginger and mushrooms are from a recipe adapted by Julia Moskin from “Stir-Frying to the Sky’s Edge” by Grace Young.

Julia Moskin notes: During Chinese New Year, long noodles are eaten in all corners of China. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious. Longevity 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.

INGREDIENTS

12 ounces thin fresh noodles, like lo mein or tagliar

2 teaspoons toasted sesame oil

12 ounces boneless, skinless chicken thighs, cut into ¼-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

¼ teaspoon ground white pepper

2 tablespoons peanut or vegetable oil

¼ 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

½ cup finely shredded scallions

DIRECTIONS

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.

Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, ¼ teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.

Heat a wok or 12-inch skillet 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.

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.

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 ¾ teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.

Wash your hands, contemplate your Fire Horse year of action and slurp, don’t bite your longevity noodles.