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Longevity Noodles with Snow Peas and Crunchy Chestnuts

A delightful dish that combines chewy noodles, crisp snow peas, and crunchy chestnuts, symbolizing long life and happiness, ideal for celebrations and weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodle Preparation
  • 8 oz Chinese egg noodles (or substitute with udon) Use according to availability
  • 1 tsp Salt To taste
  • 2 quarts Water For boiling
Vegetable and Flavoring Ingredients
  • 1 cup Fresh mung bean sprouts (or soybean sprouts) Fresh is preferred for crunch
  • 1 cup Snow peas Trimmed
  • 1 cup Water chestnuts Sliced thin
  • 1 cup Chicken stock or vegetable stock Low-sodium preferred
  • 2 tbsp Light soy sauce Adjust to taste
  • 1 tbsp Asian sesame oil
  • 2 tbsp Peanut oil For stir-frying
  • 1 inch Fresh ginger Smashed

Method
 

Noodle Cooking
  1. Boil 2 quarts of water in a large pot. Once boiling, add a pinch of salt and the Chinese egg noodles. Cook according to package directions (about 3-5 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Stir-Frying
  1. In a large wok or skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the smashed ginger and stir-fry for about 30 seconds until fragrant.
  2. Add the snow peas and water chestnuts. Stir-fry for 2-3 minutes until the snow peas turn bright green and are still crisp.
  3. Add the mung bean sprouts and cooked noodles to the wok. Pour in the chicken or vegetable stock, light soy sauce, and sesame oil, tossing everything together until well combined. Cook for an additional 2-3 minutes.
  4. Taste the dish and adjust the seasoning if necessary, adding more soy sauce or a pinch of salt if desired.
  5. Serve hot, garnished with extra mung bean sprouts or chopped scallions, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a little water or broth. Avoid microwaving to prevent toughness.