Happy belated Chinese New Year, the year of the rabbit!
I would have posted this last night, but guess what?
We don’t really celebrate Chinese New Year like I used to as a child. However, Soso brought home a cute little paper lantern and some fortune cookies from her after-school care. I thought it would fun to make something a little more special to celebrate.
Baker Mom gave me the idea to some easy noodles. So, instead of eating left-overs as planned, we had “longevity” noodles with “happy” shrimp. I adapted the recipe from Steamy Kitchen’s, Long Life Fertility Noodles with Happy Shrimp.
The recipe calls for snow peas, but I had to substitute with zucchini. It was the only green vegetable I had on hand. I didn’t have Chinese Rice Wine either so I just threw in some Pinot Grigio. I can’t imagine a couple of teaspoons would alter the taste too much.
I had to stop myself from tasting a shrimp as I had only 18 small shrimps. If I had planned ahead of time, I would have used a pound of shrimp. Since I was referencing the recipe on the iPad while cooking and I miscalculated some of the quantities.
The recipe calls for 6 ounces of noodles. I used about 12 ounces, or 3/4 of the box.
I had too little shrimp or too much noodles, take your pick! I also had to up the soy sauce to accommodate for more noodles.
It turned out alright in the end. D and S enjoyed dish and Soso and I are eating left-over noodles for lunch today.
Wishing everyone a long life filled with much happiness!