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Longevity noodles (cheung sau jai mien)

Time 35 minutes
Yields Serves 4
Longevity noodles (cheung sau jai mien)
(Ricardo DeAratanha / Los Angeles Times)
1

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.

2

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.

3

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

4

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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