Longevity Noodles Bring Good Fortune for Lunar New Year

Cultures throughout the world celebrate the arrival of a new year with special customs, activities and menus. Lunar New Year is no different for the Asian cultures who celebrate with annual traditions that seek to bring luck and prosperity for families in the year ahead. One such celebratory dish is aptly named longevity noodles because it is thought to bless all who eat it with a long life. Longevity noodles are also enjoyed during other celebrations such as birthdays and anniversaries when wishing someone a "long life" is similar to congratulations or bidding them a good day. Tradition says that the noodles should remain whole and not cut or broken by either the chef or those who eat the dish in order for their promise of a long life to remain intact. The longer the noodle, the more likely one is to remain safe and in good fortune for the year's entirety, according to custom. The type of noodles used varies among the regions, but many in China eat yi mein, or e-fu noodles. While in restaurants and many Chinese kitchens they are often hand-pulled to achieve an extra-long noodle (fascinating videos of the hand-pulling process can be found on YouTube), fresh and pre-fried versions can also be purchased in Asian specialty markets. They are yellow in appearance from the egg and have a chewy texture when cooked. As in many cultures, Chinese historians disagree about how the tradition of these noodles began. While many people in the culture believe that it dates back as far as Emperor Wu of the Han Dynasty, who ruled from 141-87 BCE, that has never been completely proven. Proof has been found that Wu told his ministers that if someone had a long face then he would have a long life. Coincidentally, the words for "face" and "noodles" are similar, and that is where the tradition is believed to have originated. Although it may be only a legend, the story has survived and been passed down for so long that there is documentation of it going back at least 1,000 years. Versions of longevity noodles are also eaten to celebrate Lunar New Year in the countries of Vietnam, South Korea, Singapore, Japan and Malaysia, although the recipes vary. And while the celebrations and noodles may differ, the sentiment remains the same in the heartfelt symbolization this dish represents for a long and happy life. Longevity Noodles Adapted from foodandwine.com Ingredients: 2 cups fresh mung bean sprouts or soybean sprouts 1 1/2 tsp. kosher salt 8 oz. fresh Chinese egg noodles, such as lo mein 1/4 cup chicken or vegetable stock 1 Tbsp. plus 1/2 tsp. light soy sauce, or to taste 1/2 tsp. toasted sesame oil 1 Tbsp. peanut oil 1 (1/4-inch) slice of fresh ginger, unpeeled and lightly smashed 1 cup fresh snow peas, strings removed 1/3 cup canned sliced water chestnuts, drained Instructions: Bring two quarts water to boil in large saucepan over high heat. Place bean sprouts in metal strainer and blanch in boiling water for about 10 seconds. Remove strainer from water and rinse bean sprouts under cold water for 30 seconds to stop cooking process. Drain well and set aside. Add salt to water in saucepan and return to boil. Add noodles and boil, stirring often, until just under al dente, about one minute. Drain noodles thoroughly and rinse under cold water about one minute. Drain, rinse again, and drain, lifting noodles to separate and dry the strands. Set aside. Stir together stock, soy sauce and sesame oil in small bowl. Set aside. Heat peanut oil in wok over high until shimmering and fragrant, swirling to coat wok. Add ginger and cook, stirring constantly, until sizzling and starting to brown around edges, about 10 seconds. Add snow peas and cook, stirring constantly, until bright green, about one minute. Add water chestnuts and cook, stirring constantly, about 30 seconds. Add bean sprouts and cook, stirring constantly, until wilted, about one minute. Stir sauce and add to mixture in wok, bringing it all to boil. Add noodles and cook, stirring constantly, until noodles absorb sauce, about two minutes. Remove and discard ginger. Season with more soy sauce, if needed, to taste and transfer to a platter to serve immediately.