Noodles are traditionally served at Chinese New Year’s feasts. Ancient Chinese belief says that long noodles are the key to a long life and good fortune, so don’t cut those noodles as you eat! Longevity noodles are usually stir fried and so are these.
These noodles are fresh, store bought, egg-free Chow Mein, but you can use vermicelli, ramen or whatever you have available.
CHOW MEIN LONG NOODLES
1 8oz (225g) package Eggless Chow Mein Noodles
1 ½ Tablespoons Neural Oil, vegetable or sunflower
1 Block Firm Tofu, diced into ½”cubes
1 Clove Garlic, finely minced
1 Carrot, sliced into thin strips
2 Cups Shredded Napa Cabbage
½ Cup Sliced Sugar Snap Peas
1 Cup Mung Bean Sprouts
4 Green Onions, finely sliced – divided
¼ Cup Dark Soy Sauce
2 Tablespoons Sesame Oil
¼ Cup Water
¼ teaspoon Salt
Freshly Ground Black Pepper, to taste
¼ teaspoon Red Chilli Flakes, optional
¼ Cup Cilantro, torn for optional garnish
Bring water to boil in a large pot. Add the noodles and cook for one minute. Drain and rinse well with cold water. Shake well to remove all water. Drizzle over the sesame oil and set noodles aside.
Heat the oil in a large skillet over medium heat. Sauté tofu for about 3 minutes per side until golden and crisp. Remove from pan and set aside.
To the skillet, add the garlic and carrots to sauté for 1 minute. Add the cabbage, peas, bean sprouts and 3/4 of the green onions. Continue to toss for another minute, until the cabbage has wilted.
Add the reserved noodles and tofu and toss well to combine with the vegetables to warm through. Add the soy sauce, salt, a few grinds of pepper, chilli flakes and the water. Using tongs, continue to toss until all ingredients are just mixed together.
Remove from heat and transfer to a platter to serve. Top with remaining sliced green onions and cilantro, if using.