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Once the Thanksgiving Leftovers were all done I looked at the calendar to see when the next go around was, and noticed a curious quirk: The first night of Hanukkah and Xmas Eve coincide this year.  Oh the  possibilities!   The recipe ideas started to spin out and before long I was pitching a  piece to Tablet Magazine titled What to Eat on Chris-mukkah or Hanukkah-mass: Crispy Chinese Noodle Latkes with a honey-soy dipping sauce and sriracha duck sauce.  Followed by a Hot Chocolate Sauce (dairy and vegan-parve versions) in which to dip your fortune cookies ( or Jelly donuts).   

I didn’t hear from them for a week, and then I got an “I’ll Pass” email. There was a twinge, but then: Screw it! I’ll just send it out there and whoever is looking for something different, easy, seasonal, and delicious  to serve this Hanukkah-Mas/Chrismukkah will find it.

‘Cos maybe you’re having  friends and family over for Hanukkah on Christmas Eve and want to make something to go along with the takeaway you’re ordering? Or maybe you’re celebrating Christmas with  Jewish Friends/Family members  and want to serve them something special for Hanukkah?  Maybe you just want to try a different sort of latke this year?   Or maybe you need an interesting side for your barbecued ribs, salmon, or brisket?  Yes! yes, yes, and totally yes.

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These crispy Chinese Noodle Latkes look like potato latkes and offer the same kind of starchy appeal as potato latkes. They fry up to a deep amber shade,and its edges deliver an enjoyably shattering crunch;  the center is a little softer and chewier and is where the the garlic scallion flavor resides.  The honey- sesame-soy sauce is a sweet and salty foil  and the duck-sriracha sauce adds a sweet-spicy note. Both dips can be made with the sauce packets that rain down plentifully from your local Chinese Takeout joint.

Crispy Chinese Noodle Latkes (P)

  • 10-12 oz. Chinese egg noodles or any other variety of long thin noodle

  • 1/2 cup sliced green onions (about 2 bunches)

  • 2 garlic cloves, minced (approximately 2 teaspoons)

  • 4 tablespoons canola or avocado oil

  • 1 teaspoon sesame oil

  • 3 tablespoons Mee Tu Garlic Marinade or Hoisin Sauce

  • 2 eggs, beaten

  • Oil for frying

  1.  Boil noodles as directed by package.  Drain and set aside momentarily.

  2. In meantime: In a small bowl combine  green onions and garlic with the oils.

  3. Dump noodles in a large bowl, with a metal spatula or a large metal spoon cut noodles into bite sized pieces.  Pour Green Onion Garlic Oil into cut noodles and combine well.  Fold in Garlic Marinade/Hoisin Sauce.  And then mix in beaten eggs until all the ingredients are well combined.

  4. With a large spoon scoop a small mound of noodles into a skillet of hot oil (med. high). Tamp down with the back of the spoon or spatula and let cook for 2-3 minutes or until the  noodley edges are golden and crispy.  Flip over and repeat process.  Let drain on paper towels.  Serve alone or with dipping sauces (below)

Recipe yields 12-15 latkes

*can be made ahead of time, reheat in oven at 300F for 10 minutes.

Honey Soy Sauce

  • 1/4 cup soy sauce (about 6 packets)

  • 1/2 teaspoon sesame oil

  • 2 teaspoons honey

  1. Stir everything together in a small bowl.

Sriracha Duck Sauce

  • 1/4 cup duck sauce (6 packets)

  • 1 tablespoon sriracha

  1. Combine in small bowl

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack