New Year’s Noodles

In China, New Year’s is something like a nationwide birthday party. During this festival, all Chinese people add a year to their age, no matter when they were born.

8 oz. dried rice noodles
12 dried Chinese or oyster mushrooms
1 c. chicken or vegetable broth
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1 tbsp. peanut oil
1 tbsp. minced garlic
2 tsp. minced fresh ginger
1½ c. chopped Chinese (celery) cabbage
1½ c. bean sprouts
1 c. sliced bamboo shoots
1 tsp. sesame oil (optional)
1–2 scallions, chopped, for garnish

1. Prepare noodles according to package directions and set aside.
2. Soak mushrooms in warm water for 20 minutes. Squeeze dry, trim off stems, and cut into bite-sized pieces.
3. While mushrooms are soaking, make a sauce by mixing the chicken or vegetable broth, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
4. In a skillet or wok, heat peanut oil. Add garlic and ginger and stir-fry until garlic barely begins to brown.
5. Add mushrooms, cabbage, bean sprouts, and bamboo shoots and stir-fry until tender (about 3 to 4 minutes).
6. Add sauce and noodles to pan. Lower heat, and simmer uncovered for 3 to 5 minutes.
7. Sprinkle with sesame oil, if desired, and toss well. Remove from heat, garnish with scallions, and serve.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves 4

Long noodles, a favorite dish at New Year’s, are also served at birthdays to ensure long life.