Longevity noodles (cheung sau jai mien)

Time 35 minutes
Yields Serves 4
Longevity noodles (cheung sau jai mien)
(Ricardo DeAratanha / Los Angeles Times)

Fill a large pot two-thirds of the way with water, cover and bring to a boil over high heat. Place the soybean sprouts in a mesh strainer and lower into the boiling water for 15 seconds to blanch. Remove the strainer and run cold water over the sprouts until cooled, then drain and set aside.


Add the salt to the pot and bring the water back to a boil. Add the noodles, loosening with chopsticks and cook for 1 minute. Remove from heat and add cold water to the pot, then drain. Repeat the rinsing, then drain the noodles thoroughly, using chopsticks to loosen. Set aside.


In a small bowl, whisk together the soy sauce, sesame oil and chicken broth to make a sauce. Set aside.


Heat a wok over high heat until hot. Add the peanut oil and coat the pan using a spatula. Add the ginger and cook until aromatic, about 10 seconds. Stir in the snow peas and cook until they turn bright green, about 1 minute. Add the water chestnuts and cook, stirring often for about 30 seconds to warm through. Stir in the sprouts to warm, then the sauce mixture and bring to a boil. Add the noodles, and cook, stirring well to combine, until the sauce is absorbed, about 1½ minutes. Remove from heat, transfer to a heated platter and serve.

Adapted from a recipe in “The Chinese Kitchen” by Eileen Yin-Fei Lo.

Christine Zhang is a data journalist at The Baltimore Sun, where she reports news stories using data analysis and statistics. Before joining The Sun in 2018, she worked as a data scientist at Two Sigma and was previously an OpenNews fellow at the Los Angeles Times and a research analyst at the Brookings Institution. She has a B.A. from Smith College and an M.A. from Columbia University.
Frank Shyong is a columnist for the Los Angeles Times writing about diversity and diaspora in Los Angeles.
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