As the Lunar New Year approaches, this Tuesday heralds the beginning of the Year of the Fire Horse—an auspicious time symbolising new beginnings, personal growth, and the promise of fortune. To welcome this celebratory season, renowned chef Meera Sodha shares her delightful recipe for a Prosperity Noodle Salad, a dish steeped in tradition and bursting with flavour. Inspired by the culinary delights of Southeast Asia, particularly from the vibrant streets of Malaysia and Singapore, this salad is as fun to assemble as it is to eat.
Embrace Tradition with a Toss
The Prosperity Toss Noodle Salad is not just a meal; it’s an experience. Traditionally, diners gather around a large bowl, each armed with chopsticks, to toss the salad high into the air. The belief is that the loftier the toss, the more luck and prosperity will flow into the new year. This lively act of tossing, known as “Lo Hei,” makes it a perfect dish for festive gatherings, inviting laughter and good wishes as everyone takes part.
Ingredients That Shine
Creating this vibrant salad requires a few key ingredients, many of which can be found in Asian supermarkets or ordered online. The star of the dish is dried beancurd skin, which when soaked, transforms into a delightful chewy texture reminiscent of thinly sliced tofu. The preparation is simple, with minimal cooking involved—just a bit of frying and boiling.
#### You Will Need:
– 120g dried beancurd skin sticks, broken into 4cm pieces
– 6 clementines (2 sliced, 4 juiced for 8 tablespoons)
– 3 tablespoons rice vinegar
– 2 tablespoons light soy sauce
– 4 teaspoons toasted sesame oil
– 8 tablespoons rapeseed oil
– 150g dried wheat noodles
– 100g roasted cashews, chopped
– Fine sea salt to taste
– 2 small red chicory (275g), halved and thinly sliced
– 30g fresh coriander, roughly chopped
– 30g mint leaves, picked and chopped
– 30g pickled pink sushi ginger, drained and sliced
– 4 tablespoons crispy fried onions
Step-by-Step Assembly
To prepare this delightful dish, start by soaking the beancurd skin in boiling water for about 30 minutes until it softens. While that’s happening, whisk together the clementine juice, rice vinegar, soy sauce, and oils to create a zesty dressing. Cook the noodles as per the packet instructions, then rinse them under cold water and set aside.
In a pan, toast the cashews until they’re golden brown. In the same pan, heat a little rapeseed oil, add the drained beancurd, and season with salt and sesame oil, cooking until crispy.
To assemble, place the noodles in the centre of a large bowl, artistically arrange the chicory, herbs, beancurd, clementine slices, and pickled ginger around the edges, then top it all off with the cashews and crispy onions. Drizzle the dressing over the top and invite everyone to grab their chopsticks for the grand toss—don’t forget to shout “Lo Hei!”
Why it Matters
The Prosperity Noodle Salad is more than just a dish; it’s a celebration of culture, community, and culinary tradition. As families and friends gather to share this vibrant meal, they not only indulge in delicious flavours but also partake in a ritual that fosters connection and hope for the year to come. In a world that often feels fragmented, this joyful tradition encourages togetherness and a shared aspiration for luck and prosperity, making it the perfect dish to mark the Lunar New Year.
