Fuzhou Red Noodles (Paleo-influenced)

Fuzhou red noodles is a mostly healthy noodle (we do not use gluten-free noodles in this recipe, to keep true to the traditional recipe). Chef Gong grew up in Sitiawan, Malaysia, which is populated with people originally from the Fuzhou province in China.

Fun fact — This dish is for Fuzhou mothers during their first month after giving birth. This food adds lots of ginger to warm the body.

• 1 chicken — My dad buys the brown chicken from Ranch 99 in California. The best is the Kampung chicken.
• Fuzhou noodles — The Lion supermarket in Milpitas, California, sells this.
• Fuzhou red rice wine
• Ginger — Smash & chop into slides.
• Mushroom — optional

1. Heat pan at medium heat with the chicken fat or oil.
2. Add ginger.
3. When the oil is hot, add the chicken and fry for ~5 minutes.
4. Add soy sauce & fry for another 3-5 minutes.
5. Add some salt & water.
6. Let it boil & then simmer for about 30 minutes. At 20 minutes, add mushrooms.
7. Add more salt as necessary.
8. Boil noodles until softened and drained.
9. Add chicken and soup to the noodles.
10. Add rice wine (optional).