This weekend is Lunar New Year and many families are celebrating the first new moon. In previous years, I was lucky enough to be invited to my former neighbour's Lunar New Years celebration dinners. Sadly they have now moved to Italy, but I thank them for including me into their family celebrations every year. At each of those dinners, we worked together to prepare and cook dumplings. In addition, there was always a buffet of wonderful dishes for us to enjoy throughout the evening. One of those dishes was always noodles.
Longevity or Long Life Noodles, are foot long noodles eaten on Lunar New Years and at family celebrations, such as birthdays and anniversaries. They are uncut noodles served whole to symbolize a long, healthy life. The noodles are best eaten without biting through, keeping one's good luck intact. Long Life Noodles are seen as a symbol of not only a long life, but of life long prosperity and good luck.
Longevity Noodles are often made with Yee Mein noodles, and are almost always cooked in a stir fry. The noodels can be found in the refrigerator section of most Asian grocery stores. Yee Mein are special noodles, as the foot long noodles, and are deep fried prior to drying to give them a unique and dense texture. I purchased my Yee Mein noodles at T&T Supermarket (there are a number of T&T Grocers located in Vancouver). These particular Yee Mein noodles are from Hon's, a local Chinese restaurant and food manufacturer.
Longevity Noodles are very quick to make, with minimal ingredients. A good quality wok helps stir fry the vegetables and noodles, keeping the ingredients seared and hot. To serve, drizzle a good quality chili oil over the top to give your Longevity Noodles some additional spice!
Here's hoping these long life noodles bring you a prosperous and happy life for years to come.
Happy New Year,
Krista
Longevity Noodles
(mildly adapted from here)
Ingredients
1 package Yee Mein Noodles + water to boil
1/4 teaspoon sugar
1 tablespoon hot water
2 teaspoons soy sauce
2 teaspoons dark soy sauce (mushroom based)
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 tablespoon ginger, freshly grated
1 teaspoon sherry vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt (optional, to taste)*
3-4 tablespoons vegetable oil
5-7 medium size shiitake mushrooms, cleaned and thinly sliced
7 Chinese chives, ends and white parts cut off, then chopped into 2-inch long pieces
chili oil, drizzled to garnish (optional)
Additional Optional Ingredients
2-3 cups thinly sliced Napa cabbage
Method
Add enough water to wok to cover noodles. Bring to a boil, add noodles and cook until just prior to el dente (about 3 minutes). Drain noodles and set aside. Discard hot water and wipe wok dry.
In a small bowl, add sugar and dissolve with hot water. Whisk in soy sauce, dark soy sauce, oyster sauce, sesame oil, grated ginger, sherry vinegar, pepper and salt if necessary.
Heat 2 tablespoons of vegetable oil, swirling around wok to cover. Add mushrooms and white parts of Chinese chives and cook for 1-2 minutes until mushrooms are coated and chives become fragrant (add cabbage here if using). Use reserved 2 tablespoons of oil if wok dries. Add drained noodles and cook for 1-2 minutes until re-warmed. Pour sauce mixture over top and gently stir with metal spatula to combine. You do not want to over cook the noodles, or they become mush.
Add remaining Chinese chives and stir fry for 1-2 more minutes until they become bright green and vegetables and noodles are hot.
Serve noodles immediately, drizzling chili oil on top for a bit of additional heat.
Enjoy!
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