Recipe: Vegan noodles, for longevity, are on the Chinese New Year menu

Serves 4 generously

Chinese families around the world celebrate the Year of the Tiger on February 1, the Chinese New Year. According to the Chinese zodiac, those born in the year of the tiger are usually brave and energetic people who love a good adventure. As usual, most holiday menus will include pasta that symbolizes longevity. These lo mein noodles, with a base of fettuccine or linguine, come from my book, Simple Asian Noodles. Lo mein refers to the type of dish in which egg noodles are cooked with a fried topping, in this case vegetables. The fettuccine or linguine is first cooked, then fried sliced ​​leeks, shredded carrots, and broccoli salad (this one comes already torn, and is sold in packages in the produce section of the market). You need a very large, deep frying pan or skillet because there are a lot of vegetables. Toss them in a mixture of vegetable broth, oyster sauce, soy sauce, dark sesame oil, and other seasonings. You can add meat, seafood, or tofu to the vegetables if you like. Drizzle vegetables in sauce over pasta and you’ll have a sumptuous one-dish Lunar New Year meal or a satisfying winter dinner in no time.

Salt and black pepper to taste
12 ounce of fettuccine or linguine
2 Vegetable broth cups
½ oyster sauce cup
3 tablespoons soy sauce
3 Spoons for wine, rice wine or white wine
Small spoons of dark sesame oil
1 a teaspoon of sugar
3 Small spoons of cornstarch
2 tablespoons canola oil
1 1 1/2 inch piece of fresh ginger, finely chopped
4 Finely chopped garlic cloves
3 medium shallots, halved lengthwise, thinly sliced, and rinsed well
2 shredded medium carrots (2 cups)
1 1 package (12 ounces) broccoli slaw or 1/2 shredded cabbage (4 1/2 cups)
2 tablespoons water
3 Green onions, very thinly sliced

1. Boil a large pot of salted water. Add the noodles and cook, stirring occasionally, for 8 to 10 minutes, or until cooked through but still some bite. Drain, shake with the strainer, and flip the pasta into a large, deep serving dish; stay warm.

2. In a bowl, whisk together broth, oyster sauce, soy sauce, sake, rice wine or white wine, sesame oil, sugar, cornstarch, and several sprinkles of black pepper; Sit aside.

3. In a large skillet or large, deep non-stick skillet over medium heat, heat canola oil until shimmering. Add ginger and garlic and stir for 2 minutes or until fragrant.

4. Add the leeks, carrots, and broccoli or cabbage salad to the pan with the water. Cook for 1 minute, gently stirring the mixture.

5. Add the oyster sauce mixture and partially cover the skillet or wok. Cook for 3 minutes, stirring once or twice, or until vegetables are softened and mixture thickens. Taste the sauce for seasoning and add salt and more pepper if desired.

6. Pour the sauce over the pasta and garnish with green onions.

Nina Simmonds

Serves 4 generously

Chinese families around the world celebrate the Year of the Tiger on February 1, the Chinese New Year. According to the Chinese zodiac, those born in the year of the tiger are usually brave and energetic people who love a good adventure. As usual, most holiday menus will include pasta that symbolizes longevity. These lo mein noodles, with a base of fettuccine or linguine, come from my book, Simple Asian Noodles. Lo mein refers to the type of dish in which egg noodles are cooked with a fried topping, in this case vegetables. The fettuccine or linguine is first cooked, then fried sliced ​​leeks, shredded carrots, and broccoli salad (this one comes already torn, and is sold in packages in the produce section of the market). You need a very large, deep frying pan or skillet because there are a lot of vegetables. Toss them in a mixture of vegetable broth, oyster sauce, soy sauce, dark sesame oil, and other seasonings. You can add meat, seafood, or tofu to the vegetables if you like. Drizzle vegetables in sauce over pasta and you’ll have a sumptuous one-dish Lunar New Year meal or a satisfying winter dinner in no time.

Salt and black pepper to taste
12 ounce of fettuccine or linguine
2 Vegetable broth cups
½ oyster sauce cup
3 tablespoons soy sauce
3 Spoons for wine, rice wine or white wine
Small spoons of dark sesame oil
1 a teaspoon of sugar
3 Small spoons of cornstarch
2 tablespoons canola oil
1 1 1/2 inch piece of fresh ginger, finely chopped
4 Finely chopped garlic cloves
3 medium shallots, halved lengthwise, thinly sliced, and rinsed well
2 shredded medium carrots (2 cups)
1 1 package (12 ounces) broccoli slaw or 1/2 shredded cabbage (4 1/2 cups)
2 tablespoons water
3 Green onions, very thinly sliced

1. Boil a large pot of salted water. Add the noodles and cook, stirring occasionally, for 8 to 10 minutes, or until cooked through but still some bite. Drain, shake up the strainer, and flip the pasta into a large, deep serving dish; stay warm.

2. In a bowl, whisk together broth, oyster sauce, soy sauce, sake, rice wine or white wine, sesame oil, sugar, cornstarch, and several sprinkles of black pepper; Sit aside.

3. In a large skillet or large, deep non-stick skillet over medium heat, heat canola oil until shimmering. Add ginger and garlic and stir for 2 minutes or until fragrant.

4. Add the leeks, carrots, and broccoli or cabbage salad to the pan with the water. Cook for 1 minute, gently stirring the mixture.

5. Add the oyster sauce mixture and partially cover the skillet or wok. Cook for 3 minutes, stirring once or twice, or until vegetables are softened and mixture thickens. Taste the sauce for seasoning and add salt and more pepper if desired.

6. Pour the sauce over the pasta and garnish with green onions.Nina Simmonds

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