Lunar New Year Feast

Longevity Noodles

Prep Time: 5 minutes

Cook Time: 15 minutes 

Servings: 4 – 6

Ingredients:

• 14oz (1 bag) Farkay Chow Mein Noodles
• 2 large eggs
• 1 cup snow peas, thinly sliced
• 1 cup shredded carrots
• 3 tbsp vegetable oil
• 5 tbsp Lee Kum Kee Panda Oyster Sauce
• 1 tsp soy sauce

Directions:

1. Put noodles in 8 cups of lightly salted boiling water. Boil for 2 minutes, stirring occasionally. Drain and set aside.
2. In a small bowl, whisk the eggs. Heat the wok or skillet over medium-low heat and once the skillet is hot, pour eggs into the skillet. Cook until eggs are set and lightly golden at the bottom before flipping the eggs over. Turn off heat and allow residual heat to cook the eggs for another minute. Transfer to a large cutting board and cut into ½-inch strips. Set aside.
3. Heat the wok or skillet over medium - high heat. When smoke arises add vegetable oil. Cook the sliced snow peas and carrots under soft, about 3 minutes. Add noodles, oyster sauce, soy sauce, and egg strips, and stir fry for 2 - 3 minutes.
4. Plate and serve immediately.

Pan-Fried Potstickers

Prep Time: / Cook Time: 10 minutes

Servings: 4 – 6

Ingredients:

• 3 tbsp vegetable oil
• 1 package Hon’s Potstickers

Dipping Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tsp maple syrup

Directions:

1. In a large skillet or frying pan, heat up vegetable oil over medium heat. Once the pan is hot, add potstickers to the pan, flat side down. You will need to do this in 2 – 3 batches. Cook until the bottoms of the potstickers are lightly golden, about 1 – 2 minutes.
2. Carefully pour in about 1/4 cup of water (enough to cover the bottom of the skillet) and immediately cover with a lid. Reduce the heat to medium-low and let the potstickers steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
3. Remove the lid and continue cooking until the water evaporates and the bottoms are crispy again. Serve hot with dipping sauce.

Seasonal Rice Balls with Seaweed

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 8

Ingredients:

• 2 cups Calrose Rice Extra Fancy
• 2 cups water, and more for soaking rice
• ½ cup furikake or rice seasoning of choice
• 3 packs Jayone Roasted and Lightly Salted Seaweed

Directions:

1. Measure 2 cups of Calrose Rice Extra Fancy and transfer to the bowl of a rice cooker. Rinse the rice 2 – 3 times under running water until water runs clear. Fill the bowl of the rice cooker with water until all the rice is fully submerged.
2. Allow the rice to soak for 30 minutes. Drain the rice and add 2 cups of water to the bowl. Return the bowl to rice cook and cook according to the rice cooker’s instructions.
3. When ready, fluff up the rice with a large spoon or spatula.
4. Add furikake or rice seasoning and break apart seaweed sheets and add the seaweed pieces to the rice. Stir until evenly combined.
5. Evenly portion out rice using a tablespoon, about 2 tablespoons per ball.
6. Gently roll rice balls between the palms of your hands. Repeat with remainder of the rice.
7. Serve at room temperature.