Serve these golden aromatic sour egg noodles as part of your Chinese New Year feast! The egg noodles, which signify a long and healthy life are coated in a soy and rice vinegar sauce infused with garlic, ginger, cinnamon and star anise. Food lovers, you will get a kick out of this dish!
Kung Hei Fat Choy!
I wish you a wonderful lunar new year filled with happiness, prosperity and good health!
This Chinese New Year (February 16th), Ben and I will be visiting our favorite dim sum spot in Chinatown to partake in the celebration. As the brightly colored dragon will do its traditional sinuous dance (representing the river spirit) around the restaurant, we shall feast on radish cakes, soup dumplings, shumai, gao, bao, choi sum and anything else rolling out on carts. We love dim sum!
This year happens to be the year of the dog (狗, gǒu) which is the eleventh sign in the 12-year cycle of the Chinese zodiac. This means you are a dog sign if you were born in 1958, 1970, 1982, 1994, 2006, 2018…
Your lucky numbers are 3, 4 and 9, and your lucky colors are green, red and purple. You are friendly, smart, loyal and responsible. You also love easy, healthy and delicious recipes from a certain food blog called Pickled Plum. Aren’t you just the most amazing person 😉
As you may already know, Chinese culture is steeped in symbolism. And when it comes to the new year, they like to attribute certain foods with good luck. Some of the more common ones are:
- Fish for abundance
- Prawns for happiness
- Lettuce for prosperity
And my favorite: noodles for a long and healthy life! In honor of this long-standing tradition, I decided to create a simple dish of egg noodles tossed in soy sauce, rice vinegar and spices. The flavors instantly took me back to the time I spent in Taipei, where the culinary scene is beyond exquisite!
Szechuan cuisine can be quite complex in flavor and ingredients. Oils are infused with chili and spices to create fragrant and smoky flavors. Unfamiliar ingredients such as Sichuan peppercorns can also be added to give your mouth a numbing sensation. Plus, the flavors are usually pungent and lean on the sour, spicy and salty.
This aromatic sour egg noodle recipe is a crossbreed between Szechuan and American Chinese food. Szechuan because the noodles are fragrant and surprisingly deeply flavored, and American Chinese because the recipe is very simple and made with ingredients that are easy for everyone to find.
As for the noodles, I’m using lo mein but if you happen to have other egg noodles such as chow mein noodles, thin or wide wonton noodles, that’s totally fine too! Just make sure to look at the directions on the package since the cooking times may vary.
Make this dish ahead of time
Good news for those who like good food but are on a tight cooking schedule. You can make the sauce ahead and keep it refrigerated for up to 1 week!
This way, all you have to do once you get home from work is boil the noodles and mix them with the sauce. Sprinkle some scallions on top and dinner is ready in less than 10 minutes!
And there you have it – an easy, super tasty Chinese New Year noodle recipe for you and your hungry family!
Other noodle recipes you might like:
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Aromatic Sour Egg Noodles
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 4 people 1x
- Category: Noodles
- Method: Boiling
- Cuisine: Chinese
Description
An easy Chinese noodle dish for Asian food lovers.
Ingredients
- 2/3 cup vegetable broth or water
- 1/3 cup dark soy sauce or regular soy sauce
- 3 tablespoons brown sugar
- 1 stick cinnamon
- 1 star anise
- 1/2 teaspoon Sichuan peppercorns (optional)
- 2 tablespoons natural peanut butter
- 2 1/2 tablespoons Nakano Natural Rice Vinegar (plus more for serving)
- 1 tablespoon toasted sesame oil
- 1 2-inch piece ginger (peeled and finely chopped)
- 1 small garlic clove (grated)
- 1 pound fresh egg noodles (such a lo mein, chow mein or thin or wide wonton noodles)
- 4 scallions (finely chopped)
- 2 tablespoons sesame seeds (optional)
Instructions
- In a small pot over high heat, add broth, soy sauce, sugar, cinnamon stick, star anise and Sichuan peppercorns. Bring to a boil, lower the heat to low and simmer for 15 minutes, uncovered.
- Strain the sauce into a large bowl and set aside. Throw away the solids.
- In a small blender, add peanut butter, rice vinegar, sesame oil, ginger and garlic and blend until smooth. Pour the mixture in the large bowl and whisk with the sauce. Set aside.
- Cook egg noodles according to directions on the package. For fresh lo mein noodles, boil for 5-6 minutes.
Drain and rinse under cold water. Drain well and transfer eggs noodle to the bowl. Toss well until the noodles are evenly coated with the sauce. - Top with scallions and serve with chile paste and rice vinegar.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 9.5 g
- Sodium: 630.6 mg
- Fat: 10.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 51.8 g
- Fiber: 2.6 g
- Protein: 10.7 g
- Cholesterol: 32.9 mg
I always follow a new recipe exactly for the first try which was tonight and this turned out very delicious with everyone liking it !!! I wouldn’t change a thing. Will make again for sure ( :
Thank you Cheryl! 🙂
Thank you for another amazing recipe Caroline! 🙂
My husband and I LOVED this recipe! We paired it with your recipe of dry fried green beans and everything tasted wonderful and authentic!
I LOVE your blog! Every recipe I try is a hit!!
Thank you so much Anh! I’m so happy that so many people enjoy authentic Asian cuisine – so much more flavorful and complex 🙂
I was interested in the recipe but wondered how the cinnamon and anise would play out…..I LOVEDLOVEDLOVED it! Super yummy!!! I might add some scrambled egg and/or shrimp next time. But will definitely make again!!! Thank you for sharing this recipe!
That sounds like a great idea Christine!
Hi Caroline! I was trolling your site this morning and saw this recipe—it was exactly what I was craving, so I just HAD to make it for lunch. (The fact that I didn’t have to pop over to the grocery tells you a bit about the contents of my pantry, eh?) The hubster absolutely flipped: these were SO good! Since I made it just for the 2 of us, I have extra sauce…guess what’s on the menu tomorrow? 😉
Awesome Michelle! You obviously have a pretty stocked pantry, lucky you! My small Brooklyn kitchen can only handle a few bottles at a time hehe 🙂