The Chinese New Year is starting next week. People born in the Year of the Rabbit are said to be the luckiest among “the twelve animals.”
The Chinese New Year is about the coming of Spring. Families gather together, houses are cleaned, new clothes are bought (I could see some people getting into that part in a big way!)
Longevity noodles are sometimes served (this gives me a great opportunity to mention Gluten-Free Noodles from Eskal) recipe below. It’s a beautiful time full of tradition and honour, ending 15 days later with the stunning Lantern Festival.
There’s lots of ways to celebrate the new year. And I’ve found a stack of recipes on the BBC site but here’s one I think they missed.
Long Life / Longevity Noodles.
Serves 5 to 6
2 litres water
1 teaspoon salt
200g dried thin noodles or spaghetti
1 litre chicken stock
1 tablespoon soy sauce, to taste
1 teaspoon sesame oil
2 teaspoons arrowroot or cornstarch mixed with 4 teaspoons water
White or black pepper, to taste
2 eggs, lightly beaten
3 spring onions, finely chopped
200g chopped cooked ham
1. Bring the salted water to a boil and parboil the noodles, using chopsticks to separate them. Rinse the noodles repeatedly in cold water and drain thoroughly. Divide the noodles equally among soup bowls.
2. Bring the broth or stock to a boil over medium heat. Stir in the soy sauce, sesame oil, and pepper. Give the cornstarch and water a quick re-stir and stir it in.
3. Remove the saucepan from the heat. Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute.
4. Pour the hot broth over the noodles. Garnish with the chopped ham and spring onion.