02/09/2015 04:25 EST | Updated 04/11/2015 05:59 EDT

Chef Susur Lee's recipe for Chinese New Year Pearl Noodles

Celebrity chef Susur Lee enjoys taking a night off from cooking to celebrate Chinese New Year with his family and friends at a restaurant.

But for those who would like to cook, he has created a dish that incorporates pearl noodles, made from wheat and cornstarch and so called because being white they look like pearls.

Along with the noodles, his recipe combines vegetables and eggs. "It's a great taste. It's a very old recipe from Hong Kong," where he was born.

For a sweet treat, included is a recipe for almond cookies, which are popular at Chinese New Year.


This dish, with its medley of vegetables, eggs and pearl noodles, is a great side or main dish for Chinese New Year or anytime.

XO sauce is a spicy seafood sauce that originated from Hong Kong. Soybean cake and pearl noodles are available in Asian grocery stores.

75 ml (1/3 cup) julienned bean sprouts

75 ml (1/3 cup) carrot

75 ml (1/3 cup) julienned Spanish onion

75 ml (1/3 cup) julienned shiitake mushroom

75 ml (1/3 cup) julienned leek

75 ml (1/3 cup) julienned celery

75 ml (1/3 cup ) shredded soybean cake

15 ml (1 tbsp) XO sauce

7 ml (1 1/2 tsp) oyster sauce

10 ml (2 tsp) soy sauce

2 ml (1/2 tsp) sugar

22 ml (1 1/2 tbsp) olive oil

2 eggs

175 g (6 oz) pearl noodles

Coriander sprigs, for garnish

1 red chile, seeded and sliced into rounds, for garnish (optional)

Blanch vegetables and soybean cake together; set aside.

Sauce: In a bowl, mix together XO sauce, oyster sauce, soy sauce and sugar; set aside.

In a thick non-stick pan or wok, heat olive oil; scramble eggs with noodles (sauteing noodles and eggs together helps avoid noodles sticking to wok).

Add sauce, then vegetables. Saute for 3 minutes.

Garnish with coriander and chile, if using.

Makes 2 servings.

Source: Chef Susur Lee.


Almond cookies are popular at Chinese New Year. This whole-wheat and almond butter version of the classic Chinese cookie is easy to make.

Cooking spray

175 ml (3/4 cup) all-purpose flour

125 ml (1/2 cup) whole-wheat pastry flour or regular whole-wheat flour

3 ml (3/4 tsp) salt

5 ml (1 tsp) baking soda

50 ml (1/4 cup) unsalted butter, softened

175 ml (3/4 cup) smooth, unsalted almond butter

75 ml (1/3 cup) packed light brown sugar

75 ml (1/3 cup) granulated sugar

2 ml (1/2 tsp) vanilla extract

1 egg

36 raw whole almonds (a heaping 50 ml/1/4 cup)

Preheat oven to 190 C (375 F).

Spray two baking sheets with cooking spray.

In a large bowl, whisk together flours, salt and baking soda.

In another large bowl, beat together butter, almond butter and sugars until fluffy. Add vanilla and egg and beat until well combined. Gradually stir in flour mixture, blending well.

Shape dough into 2-cm (3/4 inch) balls and place on baking sheets.

Place almond in centre of each cookie and press down lightly. Bake for 10 to 12 minutes, until lightly browned.

Let cool on a wire rack.

Makes about 36 cookies.

Source: Almond Board of California.