When both cooking and eating longevity noodles you want to be sure not to break them. Doing so is considered bad luck. The best way to ensure that the noodles remain in tack is to use chopsticks while cooking them and just gently stir them through. Eating them without breaking the strands takes some practice. Again chopsticks are the easiest way to attempt this feat. Simply use them to lift the noodles into your mouth. These noodles are a fun and wonderful dish that bring luck and long life to your next special occasion. Try this recipe for yourself and let me know what you think in the Chinese food forum. Enjoy!
14oz pkg long Chinese noodles
1 tsp salt
1 ½ tbsp peanut oil
8 oz fresh snow peas
¼ piece fresh ginger
2 - 8oz cans of bean sprouts
8oz can of sliced water chestnuts
1 ½ tbsp soy sauce
¼ cup of chicken broth
½ tsp sesame oil
- Fill a large pot with water and the salt. Bring it to a boil. Add the noodles and let them cook for just 2 to 3 minutes, or until “Al Dente.” Then remove them from the pot and let them drain in a colander.
- Once they are thoroughly drained, place them in a bowl and add just ½ tablespoon of the peanut oil. Stir thoroughly taking care to not break the noodles. Set them aside.
- Rinse the snow peas under cold water. Dry them with paper towels and set them aside.
- Cut off the skin from the ginger, dice it into tiny pieces, and set them aside.
- Open and drain both cans of the bean sprouts and the can of water chestnuts. Then set them aside.
- Heat a non stick pot or wok on high. Add the remaining tablespoon of the peanut oil and let it get hot. Once the oil is hot, add the ginger and stir fry it for 1 minute.
- Add the snow peas and stir fry them for 1 minute. Then add the water chestnuts and bean sprouts and stir fry for 1 more minute.
- Return the noodles to the wok and stir fry everything for 1 minute.
- Add the soy sauce, chicken broth, and sesame oil and stir together for 1 minute.
- Remove from heat and serve. Makes 4 servings.