The year of the rooster officially begins on January 28th, so I’ve decided to celebrate with a series of 3 recipes. I love when I get to mash up my old life as an expat in Shanghai with my new life here in NJ. Last week I teamed up with my favorite food photographer, Amy Roth and a couple of newer friends, Robin Chase and Sue von Brachel. Robin and Sue are a food photography and styling duo, also from Northern NJ. It is so exciting to collaborate with a group of ladies that support and share with one another, as opposed to competing and jealously guarding information and ideas.
The first offering for this Chinese New Year is a basic vegetable and noodle stir fry. Warm and comforting, long noodles symbolize life and prosperity. The longer the noodle the better (obviously). For this reason noodles in their many forms are eaten at birthday and CNY celebrations all over China. We used tons of fresh veggies in this recipe which I adapted from this one from Serious Eats. Vegan-friendly with plenty of flavor!
Stir Fried Noodles with Veggies
This vegetarian dish is loaded with noodles which symbolize long life according to Chinese tradition.
- 1 package lo mein noodles about 10 ounces
- 4 cups sliced napa cabbage
- 3 cups sliced shiitake mushrooms
- 1 cup chopped mustard greens
- 1 bunch chives cut into 2 inch pieces
- 1 carrot cut into thin strips
- 2 large cloves garlic minced
- 1 tablespoon sesame oil
- 4 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- vegetable oil for stir frying
Cook the noodles in boiling salted water according to package directions until just underdone (not quite al dente). Pour 1 tablespoon of vegetable oil into a large bowl. Drain the noodles, place in the bowl and toss with the oil until coated so that the noodles don't stick to each other.
Slice and prepare all the vegetables and have them ready to go, separated in bowls. In a small bowl, stir together the sesame oil, soy sauce and cooking wine.
Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking. Add the carrots and cook briefly, then add the cabbage and stir-fry until slightly browned. Transfer to a bowl and set aside. Add 1 tablespoon of oil to the wok and return to the heat until smoking once again. Add the mushrooms and cook until slightly browned. Add the chives and mustard greens and cook for about 1 minute. Transfer to the bowl with cabbage.
Wipe out the wok with a paper towel. Add 1 tablespoon of oil and heat over high heat until smoking. Add the noodles and cook while stirring until they begin to take on some color. Add the cooked vegetables and minced garlic. Gently toss and cook until garlic is fragrant, then stir in the soy sauce mixture. Remove from the heat, arrange in bowls and serve.
Recipe NotesWhen cooking over high heat, stopping to slice vegetables can make or break a dish. Preparation (or mise en place) is key. Chop everything before heating your wok.
Robin snapped this pic of me doing my styling “thing”. Love my job!
Stay tuned for more recipes leading up to Chinese New Year! Don’t forget to show some love to my friends, Amy, Robin and Sue by visiting their webpages (linked above). We can be found on Instagram too- @gourmet.creative, @amyrothphoto, @robinmc and @smrags.