In celebration of Chinese New Year and The Year of the Horse which officially began January 31st, I thought you might enjoy a repeat stroll through a Chinese garden, enjoying a little spring green instead of a blanket of snow :)
In addition to a garden stroll, there is a recipe included for Long Life Noodle Soup, which is light, healthy, easy and considered “lucky” if you eat the noodles long and don’t cut them.
Chinese New Year celebrations last 15 days, so there’s
still time eat your “lucky” noodles for a long life.
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.
In the meantime, journey back in time to 15th Century China
and enjoy this “window to another world”. . .
“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.
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
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.