This week marks Chinese New Year or Lunar New Year and we couldn’t be more excited to celebrate with food! Unlike most holiday feasts, it’s not just about indulging; it’s also about eating food that brings good fortune. Many of the foods served at a Chinese New Year gathering are rich in symbolism and meaning, but far from vegan and vegetarian friendly. So we were inspired to bring the meatless eaters good luck too by creating a dish with many of the symbolic foods rolled into one bite. Tangerines represent wealth and good luck, lettuce represents fortune, and eating long noodles will bring health and long life.
** serves 2 as an entrée or 4 as an appetizer
tangerine chili dipping sauce ingredients:
1 garlic clove, minced
1/2 tsp chilli flakes
1/2 tsp fresh ginger, grated
1/4 tsp tangerine zest
1/2 C tangerine juice (approx. 2 tangerines)
1/4 C rice vinegar
1/2 C water
1 tbsp soy sauce
4 tbsp sugar
1/2 tsp sea salt
1 tbsp sunflower oil (for frying)
1 1/2 tsp cornstarch
1 1/2 tsp water
In a small saucepan heated to medium-low, fry minced garlic, chilli flakes, and ginger in sunflower oil for 2 minutes until soft and fragrant. Be sure not to burn the garlic.
Whisk in tangerine zest, tangerine juice, rice vinegar, ½ cup of water, soy sauce, sugar, and sea salt and bring heat back up to medium-high to the mixture to a boil.
Once boiling, continue to whisk the sauce frequently for 15 minutes until it reduces by about half.
In a small bowl whisk together cornstarch and water until the cornstarch is dissolved. Whisk the cornstarch and water mixture into the sauce. Bring the heat down to medium low, but still bubbling. Continue whisking for another 3 minutes until thickened. Remove from the heat and set aside.
shitake scallion noodles ingredients:
100g lo mein wheat noodles
1/4 tsp sea salt
2 C sliced shitake mushrooms
3 green onions, thinly sliced
2 tbsp sesame oil
1/2 C roughly chopped water chestnuts (from a can, drained & rinsed)
1 tsp soy sauce
Bring a large pot of water to a boil with 1/4 tsp sea salt. Once at a rolling boil place the noodles in the pot and cook for 3 minutes stirring once or twice so the noodles don’t stick together. Drain and set aside.
Heat a large frying pan to medium heat. Add 1 tbsp sesame oil and fry shitake mushrooms, water chestnuts, and most of the green onion including the white base (leaving some green from the top for a garnish) for 5 minutes.
Add in soy sauce, another tablespoon of sesame oil, and noodles into the pan. Toss to coat evenly and fry for another 3-4 minutes. Place a lid on this pan, remove from the heat, and set aside while you fry the chik’un pieces.
crispy chik’un ingredients:
1 package President’s Choice Blue Menu Meatless Chicken Strips (or unbreaded meatless chicken strips of your choice)
1/2 C rice flour
1 C ginger ale or club soda
1 tsp sea salt
1/2 tsp paprika
2 C sunflower oil (for frying)
Heat frying oil in a deep saucepan over medium-high heat until it reaches 350F-360F. It should take about 8-10 minutes to get hot.
Only when the oil has reached its frying temperature should you mix the batter. In a mixing bowl combine rice flour, ginger ale or soda, sea salt and paprika and stir with a fork. Don’t over mix as you want a lot of the carbonation to remain in the batter.
Separate the chik’un pieces with your fingers and submerge them in the batter to coat. Fry about 4-5 pieces at a time depending on the size of your saucepan (don’t over crowd) for 2-3 minutes until golden and crispy.
Remove the pieces from the oil using a slotted deep fryer spoon to allow the excess oil to drip off and set aside on top of paper towel. Continue this until all the pieces are fried.
1 head boston lettuce
Remove the boston lettuce leaves from the stem and delicately wash and pat dry.
Assemble the wraps with the noodle mixture on the bottom, a couple of chik’un strips on top, and extra green onion garnish.
Drizzle tangerine chilli sauce over top or individually portion out the sauce for dipping.