Long noodles, a favorite dish at New Year’s, are also served at birthdays to ensure long life. In China, New Year’s is something like a nationwide birthday party. During this festival, all Chinese people add a year to their age, no matter when they were born.
– Cooking time: 15 minutes.
– Serves 4.
– 8 oz. dried rice noodles.
– 12 dried Chinese or oyster mushrooms.
– 1 c. vegetable broth.
– 1 tbsp. soy sauce.
– 1 tbsp. cornstarch.
– 1 tsp. sugar.
– 1 tbsp. peanut oil.
– 1 tbsp. minced garlic.
– 2 tsp. minced fresh ginger.
– 1½ c. chopped Chinese cabb.
– 1½ c. bean sprouts.
– 1 c. sliced bamboo shoots.
– 1 tsp. sesame oil (optional).
– 1 to 2 scallions, chopped, for garnish.
Step 2:Soak mushrooms in warm water for 20 minutes. Squeeze dry, trim off stems, and cut into bite-size pieces.
Step 3: While mushrooms are soaking, make sauce by mixing the vegetable broth, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
Step 4:In a skillet or wok, heat peanut oil. Add garlic and ginger and stir-fry until garlic barely begins to brown.
Step 5:Add mushrooms, cabbage, bean sprouts, and bamboo shoots. Stir-fry until tender (about 3 to 4 minutes).
Step 6:Add sauce and noodles to pan Lower heat, and simmer uncovered for 3 to 5 minutes.
Step 7:Sprinkle with sesame oil, if desired, and toss well.
Step 8:Remove from heat, garnish with scallions, and serve.