0 (0)

Healthy Eating, Lunar New Year, Mains, Pasta/Noodles, Sides, Stovetop, Vegetarian

Longevity noodles (cheung sau jai mien)

Longevity noodles (cheung sau jai mien)
Ricardo DeAratanha / Los Angeles Times

Eating noodles during Chinese New Year represents a hope for a long life, and the longer the noodles are, the luckier. Make sure not to cut or break them during the cooking process -- it’s bad luck, symbolizing cutting a ... Read more

Total time: 35 minutes | Serves 4
  • 5 ounces soybean sprouts (about 3 cups), washed and drained
  • 1½ teaspoons salt
  • ½ pound egg noodles, preferably “longevity noodles”
  • 3½ teaspoons soy sauce
  • ½ teaspoon sesame oil
  • ¼ cup chicken broth
  • 1 teaspoon peanut oil
  • 1 (1/4-inch thick) sliced ginger, lightly smashed
  • ¼ pound snow peas (about ¾ cup), strings removed
  • 3 fresh large water chestnuts, peeled and cut into 1/8-inch slices

Step 1Fill a large pot two-thirds of the way with water, cover and bring to a boil over high heat. Place the soybean sprouts in a mesh strainer and lower into the boiling water for 15 seconds to blanch. Remove the strainer and run cold water over the sprouts until cooled, then drain and set aside.

Step 2Add the salt to the pot and bring the water back to a boil. Add the noodles, loosening with chopsticks and cook for 1 minute. Remove from heat and add cold water to the pot, then drain. Repeat the rinsing, then drain the noodles thoroughly, using chopsticks to loosen. Set aside.

Step 3In a small bowl, whisk together the soy sauce, sesame oil and chicken broth to make a sauce. Set aside.

Step 4Heat a wok over high heat until hot. Add the peanut oil and coat the pan using a spatula. Add the ginger and cook until aromatic, about 10 seconds. Stir in the snow peas and cook until they turn bright green, about 1 minute. Add the water chestnuts and cook, stirring often for about 30 seconds to warm through. Stir in the sprouts to warm, then the sauce mixture and bring to a boil. Add the noodles, and cook, stirring well to combine, until the sauce is absorbed, about 1½ minutes. Remove from heat, transfer to a heated platter and serve.

Note: Adapted from a recipe in “The Chinese Kitchen” by Eileen Yin-Fei Lo.


Salvadoran chicken tamales
Salvadoran chicken tamales

Pot-roasted lamb with fennel and potatoes
Pot-roasted lamb with fennel and potatoes

Crab cakes
Crab cakes

Mandarins With Lavender and Honey
Mandarins With Lavender and Honey

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Pasta with Italian sausage and broccoli
Indian-spiced grilled lamb
Linguine with clams, pancetta and chiles
Creamy broccoli and wild rice soup