Serves 4
Author Eileen Yin-Fei Lo writes that "simply because of its length, the noodle represents longevity, and noodles are served at all occasions that relate to long life." She says that the Chinese believe that noodles are easier to digest than bread.
NOODLES
| 5 | ounces soybean sprouts |
| 1 1/2 | teaspoons salt |
| 1/2 | pound long fresh egg noodles |
2. Add the salt to the water and return it to a boil. Add the noodles, loosening them with chopsticks. Cook for 2 minutes. Drain the noodles.
SAUCE
| 3 1/2 | teaspoons soy sauce |
| 1/2 | teaspoon dark sesame oil |
| 1/4 | cup chicken stock |
1. In a bowl, combine the soy sauce, sesame oil, and chicken stock.
2. Stir well.
STIR-FRY
| 1 | tablespoon peanut oil |
| 1 | slice ( 1/4-inch-thick) fresh ginger, lightly smashed |
| 1/4 | pound snow peas, strings removed |
| 4 | canned water chestnuts, very thinly sliced |
2. Add the reserved sprouts and cook, stirring, for 1 minute. Stir the sauce mixture, add it to the wok, and bring to a boil. Add the noodles and continue cooking, stirring gently, for 2 minutes or until the noodles absorb some of the sauce and are cooked through.
Adapted from "The Chinese Kitchen"
