November and December are birthday months and for my sister and I, this means Tsa Misua aka Chinese Birthday Noodles season. However, since my sister’s and I together with our grandmothers’ birthd…

Today is my mom's birthday. Misua is a skinny salty Chinese noodle from Fujian province, where my ancestors are from. It's the "longevity noodle" so we always eat it on birthdays and New Years, both American and Chinese. While it can be cooked as noodle soup, I'm sharing the stir fried "tsa" version from my mom.

Yi mein noodles tossed with garlic, mushrooms (feel free to use use any kind of mushrooms), and green onions for a super satisfying noodle dish. The noodles are seasoned with soy sauce, oyster, sesame oil, and white pepper. Onolicious as a side dish, or a simple main dish!

China's Yunnan Province is known for its rice noodles, and this noodle soup dish is very popular there. It's a great mixture of textures and flavors––spicy, tangy, and savory all at once!

Serve this spicy pork-and-vegetable lo mein for Chinese New Year or for dinner anytime.

With 50% of our guest list being vegetarians, we chose a delectable spread of Indo-Chinese cuisine, featuring vegetarian-friendly dishes such - veg manchurian - vegetable hakka noodles - crispy chili paneer - gobi Manchurian, - flavorful vegetable fried rice - and every kids most favorite spring rolls.

It is my first time cooking this with our eldest daughter Shawna. Sharing with you our cooking tips for this Chinese birthday misua recipe.

Have you ever tried Jajangmyeon before? It’s a popular Korean noodle dish topped with a thick black bean sauce and vegetables. You might have seen this dish in Korean dramas and it’s a popular home delivery dish in Korea. Jajangmyeon is said to be derived from the Chinese noodle dish “Zha Jiang Mian” which evolved over time into the current Korean-style noodle dish. Jajangmyeon is usually cooked with pork but this veganized dish is thick, saucy, rich, and comforting and tastes just as…