Monday, June 2, 2008


Chinese longevity noodles (recipe in the comments)
Chicken shu-mei (TJ's was out of our preferred edamame variety)

Hot tea
So, I saw this recipe on the Whole Foods website and was inspired to try it because of Elmo. Yes, Elmo. T doesn't watch a lot of TV, but we have recently started getting some Elmo's World DVDs from our library and he LOVES them. While I don't really consider myself a big proponent of TV for little kids, I'm amazed at how much fun he and I have watching Elmo together and also at how much he's learned watching even a very small amount of Elmo. I really think Elmo has prompted T to his new interest in imaginative play - something I can't get enough of. Anyway, in the segment on family, a young Chinese girl was talking about going out to eat with her family to celebrate her grandmother's 80th birthday. They went to a Chinese restaurant and had traditional longevity noodles to celebrate a long life. The meal ended with sweet oranges to encourage a sweet life. It sounded cool and when I saw the recipe thought,"we should try this". Well, it turned out a bit boring. It was fine, but didn't inspire joy like the version in the Elmo video. I've posted a stab at a better version. Let me know if you try it...

Prep Notes
Difficulty: Easy
Chopping: Ginger, garlic, cabbage, snow peas, cilantro
Time: 40 minutes
Make ahead: I would do this last minute.

J: "I think the posted version will be better."
M: "It turned out just ok."

1 comment:

J said...

Chinese Longevity Noodles – J & M (inspired by Whole Foods Market)
Serves 3 to 4

8 oz spaghetti
¼ cup vegetable stock
2 T soy sauce, more to taste
2 T rice wine vinegar
1 t sesame oil
½ t chili garlic paste
1 T peanut oil
2” ginger, peeled and minced
3 large cloves garlic, minced
3 cups thinly sliced Napa cabbage
2 cups snow peas, stemmed and chopped in half or thirds (if large)
2 cups bean sprouts
½ cup chopped fresh cilantro

Cook the noodles in boiling, salted water until al dente according to package directions. Drain thoroughly in a colander and rinse them in cold water. Drain them again, lifting each strand to separate and fully drain water from noodles. Set aside.

In a small bowl, whisk the vegetable stock with the soy sauce, rice wine vinegar, sesame oil and chili garlic paste. Set aside.

Warm a wok or skillet over high heat for 30 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and garlic and cook until aromatic, about 15 seconds. Add the cabbage and peas and stir-fry about 2 minutes. Add the bean sprouts and stir-fry until they are just starting to wilt, about 1 minute. Stir the stock and soy mixture to recombine, then add it to the wok. Bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 3 minutes. Adjust seasonings to taste, adding more soy or rice wine vinegar if desired. Sprinkle with cilantro to serve.