Chef Shares Unique Heritage in Celebration of Chinese New Year

Among Nicholas Woo’s favorite memories is helping his father julienne vegetables as his father stir-fried them in preparation for the Chinese New Year. These happy times in the kitchen inspired him to pursue the work he savors: he is culinary services director for Monarch Coopers Corner, a senior living community at 11 Mill Road in New Rochelle, NY.

Woo trained at the French Culinary Institute in Manhattan. His culinary resume includes senior living communities, an upscale market and area restaurants. He brings over 12 years of experience to his new position at Monarch Coopers Corner which is near completion and set to open early 2023.

“Food starts conversations, and I look forward to getting to know the residents through my recipes,” said Woo. “I love that you can see the results of your work, and that it can make people so happy.”

Woo comes from a unique background with an Italian mother and Chinese father each influencing his cooking. Here Chef Woo draws from his heritage and shares this traditional

Chinese New Year dish Chicken Mei Fun Noodles

Chicken Mei Fun Noodles

(Serves 6-8)

Ingredients

2 pounds chicken breast, cut julienne

1 package rice noodles, follow cooking instructions on pack

½ cup shredded carrots

1 cup celery, cut julienne

2 stalks scallions, cut julienne

½ cup shallot,s cut julienne

2 eggs scrambled, add dash of salt

2 ounces olive oil

¼ cup canola oil

White pepper, kosher salt, to taste

1 teaspoon corn starch

1 tablespoon curry powder, optional

Instructions

1. Season chicken with white pepper, kosher salt, olive oil and corn starch.
2. Heat wok on medium high with a tablespoon of canola oil. Add vegetables and season with kosher salt and white pepper to taste. Sauté for 1 minute, place in bowl and set aside.
3. A
4. Add chicken to the wok with about 1 tablespoon canola oil, and sauté until cooked. Place in bowl.
5. Heat wok again, add 1 tablespoon canola oil and scramble the egg. Add to same bowl.
6. Add noodles to wok with about 2 tablespoons oil, season with salt and pepper to taste. Add vegetables, chicken and egg back to the wok. Add curry if using, toss to mix and reheat until warm.