Chicken Long Rice


If you’ve been to a luau, chances are you’ve had Chicken Long Rice. If you loved it, here’s a little recipe that will take you back.

If you’ve been to a Hawaiian luau, chances are you’ve had Chicken Long Rice. If you loved it, here's a little recipe that will take you back.

If you’ve been to a luau, chances are you’ve had Chicken Long Rice. Hawaii is a delightful melting pot of the cultures and flavors of the Pacific Rim and beyond. As a child growing up on the Hamakua Sugar Plantation, I always looked forward to my dad bringing home a plate of leftovers from the Friday pau hana (after work) parties. And almost always the plate included Chicken Long Rice.

Though the name suggests it, there is no “rice” in this age-old Chinese dish, but rather Mung bean thread noodles. It’s a comforting meal, quick to assemble and a great choice for anyone avoiding gluten or grains. Mung bean thread noodles, bamboo shoots and dried Shiitake mushrooms can be found at most larger grocery chains and at Asian markets.

Make a double batch and freeze the leftovers for a quick meal another day.

Chicken Long Rice

PREP TIME: 30 minutes
COOK TIME: 15 minutes

Soak 1/4 ounce dried SHIITAKE MUSHROOMS in 1 cup hot water for 30 minutes.

Soak 5 ounces MUNG BEAN THREAD NOODLES in a large bowl of warm water for 30 minutes.

In a large wok or pot over high heat, stir-fry for one minute:

2 tablespoons OIL

2 cloves GARLIC minced

1/4 medium ONION thinly sliced

2 tablespoons GINGER minced

Add and stir-fry until meat is just cooked through:

1-1/2 pounds organic CHICKEN TENDERS thinly sliced across the grain

1/2 teaspoon SEA SALT

1/8 teaspoon BLACK PEPPER

Add and simmer for 5 minutes:




Add and simmer 3 more minutes:

2 medium CARROTS peeled and finely shredded

1 cup thinly sliced PURPLE CABBAGE

1/2 cup matchstick BAMBOO SHOOTS

Top each individual bowl with lots of thinly sliced green onion and serve.

Now, how about dessert! What about some gluten-free, dairy-free Cocoa Bean Cookie Truffles—just like the Oreo® truffles you used to eat!

If you’ve been to a Hawaiian luau, chances are you’ve had Chicken Long Rice. If you loved it, here's a little recipe that will take you back.

More Good Stuff


Renita May 18, 2010 - 12:09 pm

You are doing great, Alexa!! I am amazed by your abilities and your passion!! Keep it up!!! Keep inspiring me! 🙂 Love you!

Aubree Cherie May 18, 2010 - 12:58 pm

Oh my goodness, I am so excited that I’ve found your blog through the 30 days to a food revolution. I can’t wait to start looking through more of your recipes, everything I’ve seen so far looks fantastic! I avoid gluten, dairy, and sugar in my diet so your recipes are perfect for me 🙂

~Aubree Cherie

Beth May 18, 2010 - 1:59 pm

This recipe looks awesome. I am going to try a version using tofu and maybe veggie broth. Will let you know how it comes out!! I’m amazed at your beautiful photos! Ahh so jealous of your photography skills : )

Lexie May 18, 2010 - 4:22 pm

Yay! So good to hear from you. Hope positive things are happening with little miss. Would love to hear more!

I am excited you found me, too! It means I found you! Love your blog and will visit often. Thanks for leaving a comment : ) It’s nice to know people are out there and interested.

Ahhh Beth,
Thanks for the kind words about my photography "skills" : ) There is one spot in the house I can take pics. The sky needs to be cloudless and the planets and sun need to be aligned. And then there is Photoshop! Ha! Good to hear from you.

Cinde May 18, 2010 - 7:36 pm

I am so glad Diane is hosting this wonderful event; it has been a pleasure to discover new blogs with fabulous recipes, like yours!


Gluten Free Taste of Home:

Thanks for dropping by Cinde! Loving your reviews on your blog!

Kelli May 18, 2010 - 10:37 pm

Godd info here. I just took a peak at your cocoa cookies from the last post.

Kelli: Thanks for visiting! Give those little truffles a try sometime. Great to keep on hand in the fridge of freezer for a little sweet treat after dinner 🙂

Jill Q May 19, 2010 - 8:47 pm

horry! so pround of you Lex and your pictures are amazing. Would you like me to send you some Lahaina Mangoes? I am stumped thinking of different things to do with them I have too many 🙂

Jilly – Aloha! Sure, send all the mangoes you got. Hmmmm mango ice cream, chutney, mango crisp, smoothie. I can count the ways. How is paradise this fine day?


Breanna - Allergic Adventures May 22, 2010 - 9:52 pm

Lexie- this recipe is great, I made it this week and I can’t wait to try your teriyaki chicken! I am so glad I found your blog. Breanna

Yay! Today was our FIRST warm day of the year and I was thinkin’ "was Chicken Long Rice (warm soupy comfort food) the best recipe to submit for the Jeanne’s 30-Day to a Food Revolution event?" I mean half of the northern hemisphere is already heading into summer! So I am glad you made it … AND liked it 🙂


Kristin May 29, 2010 - 12:55 am

This is SUCH a delicious recipe; thank you, Lexie! I made it tonight and it was fast to prepare, didn’t mess up a whole bunch of dishes, and the end result is AMAZING. I love the flavor & texture, and the purple cabbage and orange carrots are so pretty & colorful. Will definitely be making this again!

Hey Kristin! Thanks for the feedback. The cabbage isn’t a traditional ingredient, but I thought the color and added veggie was nice. 🙂

hannah July 19, 2011 - 5:32 am

ok.. you continue to amaze me.. Honestly FANTASTIC!!! And it was fun and easy to make!

Lexie July 25, 2011 - 4:49 am


Yay! You liked?! Thanks for cooking from my blog for an entire week. You are the best!


Diana August 1, 2011 - 7:14 pm

Thank you for this recipe, my husbands family makes something similar but instead of mushrooms/broth uses soy sauce. I lLOVE it but my daughter and myself are allergic to soy so it is great to be able to have this comfort food back!!!


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