A Chinese Garden & Long Life Noodle Soup

We had the Good Fortune 造化

to visit Vancouver, BC last year!

In addition to visiting the breathtaking Butchart Gardens, we walked through Chinatown on the way to Vancouver’s Chinese Garden~ to see the Dr. Sun Yat-Sen Classical Chinese Garden.

In tandem with Chinese New Year and The Year of the Snake which officially began on February 10th, I thought you might enjoy a virtual stroll :) through the Chinese garden.

Click on the mosaics to enlarge any photo.

The Dr. Sun Yat-Sen Classical Chinese Garden, was the first of its kind outside of China, built in 1985-1986, using the time-honored principles and techniques of the original Ming dynasty garden.

Fifty-two master craftsmen from Suzhou China, working with Canadian counterparts, completed this landscape masterpiece within a year. The intricate halls and walkways are constructed with precise joinery and without the use of nails, screws or glue.

You can read more about the design

elements of the Garden, here.

 In the meantime, journey back in time to 15th Century China

and enjoy this “window to another world”. . .

The photo below is courtesy of

 Dr. Sun Yat-Sen Garden Society of Vancouver.

 In celebration of the Lunar New Year, a 40 feet long snake sculpture made of green willow and other organic materials, will reside in the Garden next to the Jade Water Pavilion through the end of April. The snake will grow, changing appearance as the green willow sprouts in the spring.

“Lucky” foods are served during the 15 day Chinese New Year celebration.

For longevity eat your noodles long, never cut~ since long noodles represent a long life. Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year’s.

I pulled out my Mikasa Daylight to serve the soup. The shape of the bowl makes it difficult to see the broth, but it is about the same shade & color as the tea :)

Long Life Noodle Soup, serves 4

This soup is light, healthy, and comes together quickly! Use rice stick noodles for a gluten-free choice. I would add an extra teaspoon of Sriracha for a little more heat next time.

Ingredients

3 cups fat-free, lower-sodium chicken broth

1 1/2 cups water

1 1/2 cups shredded rotisserie chicken breast

 1/2 cup grated carrot (about 1 medium)

1/2 cup thinly sliced snow peas

2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

2 teaspoons lower-sodium soy sauce

1 1/2 teaspoons Thai red curry paste

1 (2-inch) piece peeled fresh ginger

6 cups water

3 ounces uncooked wide rice sticks (rice-flour noodles, I found mine at World Market, but not the wide variety)

1 tablespoon fresh lime juice

1/4 cup chopped fresh mint

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

PREPARATION

1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.

2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.

3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

You can find a printable recipe from Cooking Light, here.

If you’re looking for another recipe to celebrate Lunar New Year, you can find a recipe for Blood Orange Shrimp Stir-Fry, here.

Gong Xi Fa Ca!

Wishing you prosperity in the coming year!

Thank you for your visit!