Longevity Noodles are a traditional dish served at the New Year in Chinese cuisine, the long noodles symbolizing the wish for good luck and a long life. Many Lunar New Year favorites are symbolic, including the tasty sesame and red bean balls, and spring rolls, stacked to look like bars of gold.
This is a surprisingly easy dish, although you may need to visit an Asian grocery for some of the ingredients. Such interesting places, filled with ingredients unfamiliar to many of us. One reason I love cooking is that it gives us the opportunity to travel to unfamiliar places, via fork---or chopstick---and plate!
Happy eating, and may these noodles bring you good fortune, no matter what time of year you make them!
Longevity Noodles
In Chinese tradition, the extra-long
noodles served at the New Year symbolize our hopes for good luck and a long
life. They can be hard to find; lo mein or egg noodles are an easy substitute.
Stir-fry shrimp or chicken with sesame oil and a little soy sauce to add
protein, if you’d like, or serve with stir-fried baby bok choy or snow peas for
a reminder of all things fresh and green.
And of course, Pepper believes that any meal you enjoy with people you love is a sure sign that good luck has already found you!
For the sauce:2 tablespoons soy sauce
2 tablespoons oyster sauce
1 ½ teaspoons freshly grated or
jarred ginger
2 teaspoons white pepper or finely
ground black pepper
red pepper flakes or chili pepper
sauce, to taste (optional, for those who like a bite)
For the noodles:
2 tablespoons each sesame and
vegetable oil
4 - 6 ounces fresh shiitake
mushrooms, thinly sliced (or crimini, if you can’t find shiitake)
1 - 3 ounces dried shiitake
mushrooms, rehydrated (package sizes vary)
4 - 6 green onions, sliced, white and
greens parts separated
5 cloves garlic, minced
10 - 12 ounces longevity noodles or
lo mein (egg) noodles (package sizes vary)
In a small bowl, whisk together the sauce ingredients. Set aside.
Bring a large pot of water to a boil. Boil the noodles for 3 minutes. Drain. (No picture)
Return the pot to the stove and heat the sesame and vegetable oil over medium-low. Add the mushrooms and saute 3-4 minutes, stirring to prevent sticking. Add the garlic and the whites of the onions. Saute until the garlic is golden and the onions have begun to soften, another 3-4 minutes.
Add the drained noodles and onion greens. Stir to combine and cook an additional minute. Pour the sauce over the noodles and stir gently, so the sauce coats the noodles without breaking them.
Slide the noodles into your serving bowl.
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Sounds interesting and yummy. I can see this on our dinner menu soon. Too good to wait until the new year. Thanks!
ReplyDeleteCan't wait for the opportunity to read and review BETWEEN A WOK AND A DEAD PLACE.
2clowns at arkansas dot net
Thanks, Kay -- enjoy!!!
DeleteYipee! I am seriously making this recipe, Leslie!!! Not only do I love spicy Asian pasta dishes, but I now need longevity, since I am turning 74 next week (though I feel like I am 18 inside). Thank you for the fun reading and cooking deliciousness :-) Luis at ole dot travel
ReplyDeleteEarly Happy Birthday wishes, Luis, to one of our favorite readers!
DeleteFun recipe - thanks for sharing. aprilbluetx at yahoo dot com
ReplyDeleteMy pleasure!
DeleteSounds like a winning meal regardless of the time of year.
ReplyDeleteGood fortune is always in good taste!
DeleteOther than oyster sauce, I am ready to start cooking! Sounds delish!
ReplyDeleteThat one slowed me, too! I did find some -- it's a staple in Asian cooking -- but I think you could sub in any fish or hoisin sauce, or skip it if you need to. It's basically going to thicken and deepen the rest of the sauce, so important, but not essential.
DeleteOhhh... "longevity noodles" and very long noodles. I didn't know that! The name makes perfect sense now!
ReplyDelete