One of my favorite recipes for the Chinese New Year and beyond. My longevity noodles aren’t actually noodles, but zucchini put through a Spirelli to come out looking like a big bowl of noodles. Of course, you can use real Chinese noodles, but the point of the longevity noodles is that they need to be long. It is thought that eating long noodles on the Chinese New Year brings a long life. They are never cut or broken by the chef, ensuring an even more auspicious year. Have fun and play around with different flavors and types of noodles.
Note: This recipe is for one serving. Adjust accordingly.
1 Tablespoon low sodium soy sauce (I use Tamari)
1 Tablespoon rice wine vinegar
1 Tablespoon freshly squeezed orange juice
1 Tablespoon peanut or vegetable oil
1 Medium zucchini, spiral sliced (substitute long noodles, if desired, following cooking instructions on the package)
1 Small tenderloin steak, thinly sliced
1 Carrot, julienned sliced (small strips)
1 Small garlic clove, peeled and finely chopped
1 Teaspoon freshly grated ginger
1 or 2 Scallions, chopped
1 Teaspoon toasted sesame oil
1 Tablespoon freshly chopped cilantro (optional)
Note: I have all of my ingredients chopped, sliced, grated and ready to go. Once you start, the dish prepares very quickly, about 8 minutes at most.
Combine soy sauce, rice wine vinegar and orange juice in a small bowl and set aside
Heat wok or saute pan until you can see a little bit of smoke.
Add peanut or vegetable oil, let heat for a second then turn down the heat and add your garlic and ginger, cooking for just a second.
Add the steak and scallions, cooking for a minute before adding the carrots and zucchini.
Add the sesame oil and toss everything together well. Then add your soy sauce mixture a bit at a time until desired taste is reached, always tossing it well between additions.
Cook for a couple of minutes or until your steak is done to your taste, add your cilantro and serve!