We like to expose our son to different cultures and traditions. In reading his books on Chinese New Year, we learned that noodles are a blessing for longevity.I decided to take my Peanut Sauce recipe and combine it with my Asian Inspired Marinade for my homage to Chinese New Year.I believe that the best way to understand another culture is through food. When you understand the history behind a dish, then you should understand the culture.Enjoy!

This was a hit with the family along with my spicy Chinese chicken (see recipe)! Feel free to adapt using veggies of your preference.

You only need 5 ingredients to make delicious fresh homemade egg noodles at home!If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

14 net carbsRecipe from Weight Watchers New Complete CookbookA different twist on plain old chicken noodle soup! I like this and played with what I had on hand. I hate cutting matchsticks so I shredded my carrots. Only had regular bok choy so trimmed down the head I had and cooked a little longer.

Craving something warm and tasty? This Chinese noodle soup is the perfect choice! It’s easy to make, comforting, and you can add your favorite ingredients—whether it’s veggies, chicken, or pork. A simple and delicious meal for any day! Enjoy!

This is one of those recipes that allows a lot of customization if you desire. Want vegetarian, leave the meat out. Or substitute tofu our faux ground meat. It's all good. Don't have the veggies I used, use something else. Want more heat, add some, hot sauce or crushed red pepper, jalapenos, it's all good. Try it, next time have some fun with it after you see how easy it is. Just don't over cook the noodles in the boil stage, it does make a mess when they fall apart (still taste good, just sort of goopy).

Korean Chinese noodles? What? Are you insane FoFa? Well, maybe i just suck at naming. What it is, i took a Chinese noodles recipe, made some modifications, and here it is. Mostly because i didn't have the Chinese ingredients, but do maintain a small amount of Korean, like gochujang, which life isn't worth living without.Ok, maybe a little stretch there, but seriously, i love the stuff.This isn't really difficult in any sense, or time consuming.You could actually, double the noodles, double the meat, and it would give you more, and be just a little spicy.I would say this is medium spicy as is, unless you are capsaicin challenged, then it would be very spicy.

I used to use a hand-cranked pasta machine. People have only 2 hands...to be able to turn the handle and to catch the noodles at the same time is an amazing feat! I always had to ask someone to help me whenever I made noodles. Now I have a motorized pasta machine, so I can make noodles by myself.I used powdered lye (kansui). I measure it out each time in grams and dissolved it in water.The finished noodles aren't yellow; they're actually a very very pale green.When you boil the noodles, they'll take on that smell and yellow color of Chinese noodles. Recipe by rokokoA

I've been having these chilled Chinese noodles since I was little.You can add any toppings you want. Recipe by saijun

I based this recipe on the noodles my mother used to make.Adjust the amount of seasoning to taste.It also tastes delicious with seafood (shrimp or squid).If you have leftover soup, you can use it for other dishes, like chop suey! Recipe by Mokahiko

This is my mother's recipe. This homemade sauce is much better than the soup sachet included in the noodle packet.Tip the cooked noodles in a colander, run under water and drain really well. To avoid watery cucumbers, julienne the cucumber and rub with some salt gently. Run under water and squeeze out the excess moisture well before serving. Otherwise, the sauce will become diluted. Recipe by momoco

This is a recipe that uses my Secret SauceSlice the carrots and ginger as thinly as possible to blend them well with the cellophane noodles Recipe by Heartful Kitchen Rei