Noodles – the Long Life Food?
Real Chinese noodles are sturdy and can be thick and almost square of thick and flat. Unlike the Italian pasta, Chinese noodles are brown in texture, thicker, not too smooth (unless it is vermicelli which isn’t exactly considered real noodles) and a lot more filling. The trick in boiling the noodles the right Asian way is to put a little salt on the water before you boil the moodles. If you want the noodles a less rough, you can also put a little Olive Oil (or any cooking oil for that matter). It is important – and it is LUCKIER – if you are able to cook the noodles without “breaking” them. Cooked noodles should be sturdy.
For luckier noodles, you can sautee red cabbage with any kind of meat. Red to the Chinese have always meant “the good luck color”. Sautee some chicken, meat and liver bits first. After that, add a little water ( I mean like one cup) to the sautee and mix. Place and mix with the noodles. Now, here’s the “added” recipe for “ggod luck” – – add thinly cut red cabbages, carrots, sweet potatoes but make sure that the most visible are the pieces of red cabbages.
Enjoy your meal and BURP for more good luck.