Are you ready for the year of the snake? I hope so because the Chinese New Year begins on Sunday, February 10. The New Year is one of the most important and lively holidays celebrated in China and by people of Chinese descent all across the world.

The festive holiday is often marked by parades, kids lighting firecrackers, parents giving their children lucky money in red envelopes, and, of course, a New Year’s Eve family feast.  The feast often includes traditional Chinese dishes like dumplings, whole chicken, fish, turnip cakes, fruit and noodles. The holiday is also marked by traditional symbols of good luck and prosperity like the color red and the number 8.

To honor the Chinese New Year (and because noodles also remind me a little of snakes), I am sharing my easy recipe for Chinese Noodles with Greens, which I created many years ago with my friend Lisa Flaxman. In Chinese tradition, the noodles should remain uncut to symbolize long life.

If you want to prepare a Chinese New Year feast of your own, you may also want to try these recipes:

Mini Won Ton Soup with Asian Vegetables from The Six O’Clock Scramble  (above)

Stuffed Pork Wontons from Baked by Rachel

Chinese egg rolls from Steamy Kitchen

Recipe: Chinese Noodles with Greens

  • Total Time: 25 min(s)
  • Servings: 8 servings, about 1 1/2 cups
  • A delicious Asian noodle dish to enjoy any time of the year.

    Ingredients

      • 16 oz. lo mein noodles or linguine
      • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
      • 2 Tbsp. rice vinegar
      • 2 Tbsp. honey
      • 2 Tbsp. sesame oil
      • 2 tsp. cornstarch
      • 4 scallions, all the green and some of the white parts, sliced
      • 1 1/2 tsp. minced garlic (about 3 cloves)
      • 1 Tbsp. fresh ginger, peeled and minced
      • 9-12 oz. bok choy, Swiss chard or spinach, leaves only, chopped

    Instructions

      In a large stockpot, cook the noodles according to the package directions until they are al dente.

      In a measuring cup, whisk together the soy sauce, vinegar, honey, 1 Tbsp. sesame oil and the cornstarch.  Set it aside.

      In a large heavy skillet, heat the remaining sesame oil over medium heat.  Add the scallions, garlic and ginger and stir-fry them for 30 seconds.  Add the bok choy, chard or spinach and sauté it until it begins to wilt, 2 – 4 minutes.  Add the cooked noodles and sauce, and combine until well blended.

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