I know, I know, Chinese New Year is still at least two months away, but when you have a craving, what should you do?:) This dish is a family tradition as its eaten on the first day of Chinese New Year. My sister is very good at making this and it has been her 'duty' to make it for many years now but here's my made-in-sweden version. It's quite simple actually, and I took the recipe for Nonya chap chye this time round. The noodles were bought in Singapore as I haven't seen it in Sweden, and they have a white and red version, and the saltiness level differs a bit.
Ingredients (serves 2-3)
Longevity noodles (red) half a packet
1 sheet of dried seaweed
4-5 shallots, sliced thinly
ml cooking oil
ml cooking oil
Chap Chye (you can make half the portion of this recipe)
- Fry the shallots in the cooking oil over low-medium heat until they are golden brown, remove and set aside together with the oil which would be infused with the fried shallots' fragrance.
- Boil the noodles according to instructions and until al dente. Drain and mix with some shallot-infused oil so they don't stick together. Set aside.
- Using a frying pan over low heat, fry the the shredded seaweed with about 1 tablespoon of shallot-infused oil until they are crispy. Let it cool and if you are not using immediately, keep it in an air tight box.
- To eat, just assemble in this order: noodles at the bottom, chap chye with the gravy, roasted seaweed, fried shallots and top with nuts.