Long noodles in a variety of forms are served at family members’ birthdays and at Lunar New Year to wish everyone a long life. This is another of Richard Seto’s recipes, and he cooks them in a large wok. The key to success when cooking in a wok is to do all the prep before you start to cook. The dish then comes together in a flash.

Long Life Noodles with Greens

makes 4 to 6 servings

INGREDIENTS

3–4 cups washed greens (pea shoots, Chinese broccoli, baby bok choy, or a mix)
1 lb (450-gram) package fresh Hong Kong–style chow mein noodles
½ cup sherry
½ cup soy sauce
¼ cup sesame oil
4 teaspoons sugar
2 teaspoons chili paste
2 Tablespoons canola oil
2 cloves garlic, sliced
1 bunch scallions, sliced on the diagonal
2 Tablespoons chopped ginger

INSTRUCTIONS

1. Prepare a large bowl of ice and water.
2. Bring a large pot of water to boil over high heat, add the greens, and cook just until they turn bright green, about 2 minutes. Plunge them into the ice water so they stop cooking and retain their colour. Once chilled, drain them and spin them in a salad spinner to remove the excess water. Set them aside.
3. Prepare the noodles by soaking them in a bowl of hot water for 5 minutes, then separate them gently without breaking them, drain, and dry them with a paper towel. Set aside and make the sauce.
4. Whisk the sherry, soy sauce, sesame oil, sugar, and chili paste together in a bowl. Set aside.
5. Heat a heavy-bottomed wok on high heat and add 1 Tablespoon of the canola oil, tilting to coat the sides, and continuing to heat until it’s at the smoke point. Add the noodles and use tongs to turn them until they’re a bit crispy and heated through, about 5 minutes. Remove them to a bowl and set aside.
6. Add a little more oil (about a teaspoon) to the wok. Once it returns to full heat, add the garlic, scallions, and ginger. Cook, stirring constantly, for about 10 seconds before adding the greens. Sear for 15 seconds and then cook, stirring constantly until hot, for about 1 minute, before stirring in the noodles.
7. Pour the sauce over the mixture and stir-fry until the noodles are coated and the mixture is heated through, another 2 to 3 minutes.
8. Enjoy immediately as a side or noodle lover’s main dish.

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Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.