2019 is The Year of the Pig in the Chinese Zodiac and calendar. The pig symbolizes wealth and good fortune which bodes well for the year ahead!
In China the New Year is a week long holiday where families either return home to celebrate or seize the opportunity to travel together during holiday. Tens of thousands of visitors from mainland China will be arriving here in Thailand as I write to join in the local celebrations. Here in Chiang Mai both locals and tourists alike will be flocking to Kad Luang Market, also known as Talat Worarot, to stock up on local products of every description for the coming celebrations. The market is also adjacent to one of several Chinese temples here in Chiang Mai where throngs of local celebrants will gather on the eve of the New Year to usher in a year of prosperity, happiness, and auspiciousness.
Of course food plays a big part in the Chinese New Year festivities including many traditional dishes with symbolic significance. A typical New Year’s meal “nian ye” may include as many as twelve or more dishes including spring rolls, dumplings, steamed fish, steamed chicken, assorted rice cakes, hot pots, and noodle dishes. A feast for the eyes as well as the taste buds awaits.
Having picked up freshly made long noodles, dried Chinese mushrooms, fresh mushrooms, Chinese cabbage, Hong Kong kale, fresh ginger root, an assortment of spices, herbs, shaoxing rice wine, Chinkiang black vinegar, and dried chiles in the old market this morning, a simple long noodle soup is now in the making. I’m by no means claiming authenticity here, but a long noodle soup, the long noodles being a symbol of longevity are, in spirit at least, what you might find included in a Chinese New Year’s meal. Otherwise this is a simple healthy Chinese noodle soup that you can make with a dash of longevity thrown in to enjoy anytime of the year!
Ingredients can be found in most Asian markets, in some super markets, or online. If you enjoy Asian food these staple ingredients are a must to have tucked away in your pantry.
Chinese Long Noodle Soup serves 4 to 6
- 4 skinless boneless chicken breasts, poached
- 4 ½ oz/128 g long noodles, fresh or dried
- 1 ½ quarts/ 1 ½ liters ginger flavored chicken stock
- 2 oz/57 g Chinese dried mushrooms
- 4 oz/ 113 g fresh mushrooms
- 1 tablespoon peanut oil
- 1 garlic clove, sliced
- 1 bunch young kale (Hong Kong kale), center ribs removed and leaves sliced
- 1 bunch Chinese cabbage or mustard greens, leaves and tender part of the stems sliced
- 1 bunch Chinese celery, leaves separated and stems sliced
- 1 or 2 whole dried red chile pods (optional)
- 2 tablespoons Shaoxing rice wine (or medium dry sherry)
- 2 tablespoons light soy sauce + more to taste
- ½ teaspoon toasted sesame oil
- 1 tablespoon Chinkiang Chinese black vinegar
- sea salt
- freshly ground Sichuan pepper
- ½ teaspoon sugar
- ¼ teaspoon 5 spice powder (optional)
- 1 bunch spring onions, thinly sliced
- lemon balm leaves (optional)
- Sichuan chili bean sauce (optional condiment)
- chili oil (optional condiment)
Place a saucepan half full of water on the stove top set over medium heat. Add a bay leaf, some salt, and a few peppercorns, and bring to a boil. Lower the heat and simmer a few minutes and then add the chicken breasts. Once the water comes back to a boil lower the heat to a simmer and cook the breasts for 12 minutes. Remove the pan from the heat, cover with a lid, and set aside to cool undisturbed. Once completely cool, pull the chicken apart into bite size pieces and set aside.
Bring a large saucepan full of water to a rolling boil and add salt. Drop the noodles into the boiling water and using tongs toss the noodles so they do not stick together while cooking. Cook until the noodles are al dente; about 4 minutes for fresh noodles or 10 to 12 minutes for dried noodles. Drain the noodles and set aside in a bowl to use later.
Place the stock in a wide pot ( a Dutch oven is ideal) on the stove top over low heat. If using a regular stock add several slices of fresh ginger root and simmer for 30 minutes. Then remove and discard the ginger. Reduce the heat to keep the stock warm while you prepare other ingredients.
Place the dried Chinese mushrooms in a small sauce pan and add water to just cover. Bring to a low simmer and cook until the mushrooms are nicely softened. Remove them from the pan with a slotted spoon and set aside to cool. When cool enough to handle, thinly slice the mushrooms and set aside to use later. Pour the cooking water into the pot with the stock.
Slice the fresh mushrooms thinly. Heat a medium skillet on the stove top and add the peanut oil.Toss in the the garlic and stir until the oil is flavored with the garlic. Then remove the garlic and discard. Add the sliced fresh mushrooms and stir continuously until the mushrooms have wilted and softened. Season with a little salt and continue to saute. When just lightly colored add the reserved dried mushrooms and stir until well combined. Then add the combined mushrooms to the pot with the stock. Bring the stock to a simmer and add the sliced kale and Chinese cabbage leaves and stems, the celery leaves and stems, and the whole dried chiles if using. Add the Shaoxing rice wine, soy sauce, sesame oil, Chinkcang black vinegar, sea salt and ground Sichuan pepper, sugar, 5 spice powder if using, and stir until well combined. Taste and adjust the seasoning to you liking and then stir in the sliced spring onions and continue to simmer for 10 minutes.
Add the pulled poached chicken and stir into the soup and simmer for another 5 minutes.
Remove the whole dried chiles if used and discard. The soup is now ready for serving.
Place portions of the noodles in individual soup bowls and ladle the soup over the noodles. Garnish with the lemon balm leaves (if using), and serve.
Place the Sichuan chili bean sauce and the chili oil on the table (if using)