Long Life Noodles are served up with tradition and superstition.
The Chinese New Year begins on February 7th this year (2008) and is celebrated for 15 days. There is more food eaten during this celebration time than at any other time of the year for the Chinese. Many of the dishes hold certain symbolism- noodles for longevity, tangerines and oranges for wealth and prosperity, whole fish for abundance and togetherness - are a few examples.
Long Life Noodles are just that in the Chinese culture. The noodles are eaten at birthdays and for the Chinese New Year and signify a long life to the person consuming them. Because of this, the noodles are never cut or shortened in the belief that it would be bad luck and would shorten that person's life. They are served long and whole, like other foods served during the Chinese New Year since the Chinese also believe that presenting food whole is symbolic for "completeness". Chickens are served with head and feet and fish are usually deep-fried and served whole, with head and tail intact, as well. The fish is never eaten completely since leaving some behind hints at the family's ability to "always have enough".
Whatever the tradition or superstition is, Long Life Noodles are a delicious addition to any Chinese New Year celebration meal.
Long Life Noodles
- 2 tablespoons peanut or sesame oil
- 3 cloves garlic - minced or chopped
- 1/2 teaspoon freshly grated ginger - or about 1/4 teaspoon powdered if fresh is unavailable
- Vegetables:
- 6 dried Chinese mushrooms - soaked for 2 hours in warm water, drained well and julienned
- 1 cup Napa cabbage (Chinese celery cabbage) sliced thinly as for cole slaw
- 1/2 cup bamboo shoots - drained well and julienned
Sauce:
- 1 tablespoon brewed soy sauce
- 1/2 teaspoon sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon red chili paste with garlic
- 4 ounces cellophane noodles - soaked for 1 hour in warm water and drained well
- 2 cups chicken stock or Chinese chicken soup
- several tablespoons thinly sliced green onions
Directions:
- Heat a wok or large skillet over high heat and add peanut oil.
- When the oil starts to “shimmer”, add the garlic and ginger. Stir briefly, but quickly, and add the vegetables.
- Stir-fry until the vegetables are tender and very hot.
- Add the sauce, noodles and stock and simmer over medium heat until the noodles are clear and tender and have soaked up most of the stock.
- Serve sprinkled generously with sliced green onions and remember; don’t cut these noodles!
