Cooling Longevity Noodles
It’s just after January 1 in the West and I’m making plans for the Solar/Lunar new year. This is the calendar, or Bazi, I use to diagnose Sasang Constitutional types. If you are either So-yang, or Tae-yang or Tae-eum, with a hot stomach, these yummy noodles are for you. Extra-long noodles are traditional for celebrating Chinese New Year. Try to cook them and eat them without breaking the noodle. This is supposed to bring good luck for the year. Yes, slurping is appropriate.
Recipe modified from Eileen Yin-Fei Lo
Photo by cegoh
Serves 6
Ingredients:
3 quarts water
3 cups fresh mung bean sprouts
1 T kosher salt
12 ounces fresh Chinese egg noodles (such as lo mein noodles)
½ cup pork or vegetable stock (made without garlic or onions-see my Cool Foods cookbook)
2 T soy sauce, plus more to taste
2 tsp. toasted sesame oil
2 T avocado oil
6 ounces fresh snow peas (about 1 ½ cups), strings removed
5 large (1-ounce) fresh water chestnuts, peeled and sliced 1/8 inch thick or ½ cup drained canned sliced water chestnuts.
Directions:
Step 1
Bring 3 quarts water to a boil in a large saucepan over high. Place bean sprouts in a metal strainer; lower into boiling water, and blanch bean sprouts until crisp-tender, about 10 seconds. Remove stainer from water (do not remove water from heat), and rinse bean sprouts under cold water about 30 seconds to stop the cooking process. Drain well, and set aside.
Step 2
Add salt to water in saucepan, and return to a boil over high. Add noodles, and return to a boil. Boil, stirring often, until just under al dente, about 1 minute. Drain noodles thoroughly in a colander, and rinse under cold water about 1 minute to stop the cooking process. Drain. Briefly rinse again, and drain, lifting noodles to separate and dry the strands. Set aside.
Step 3
Stir together stock, soy sauce, and sesame oil in a small bowl. Set aside
Step 4
Heat avocado oil in a wok over high until shimmering and fragrant; swirl to coat wok. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Add water chestnuts; cook, stirring constantly, 30 seconds. Add bean sprouts; cook, stirring constantly, until wilted, about 1 minute.
Step 5
Stir sauce, and add to mixture in wok; bring to a boil over high. Add noodles to wok; cook, stirring constantly, until noodles absorb sauce, about 2 minutes. Season with additional soy sauce to taste. Transfer noodles to a platter, and serve immediately.
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