Chinese New Year begins on Jan. 31 this year. Try one of these fantastic recipes as part of your celebration!

Chinese New Year is celebrated on the first day of the new year on the Chinese calendar. The occasion, also called Lunar New Year, actually runs from Chinese New Year's Eve until the Lantern Festival. Enjoy these fantastic recipes, featuring ingredients from House Foods Tofu and Lee Kum Kee.

Chinese New Year Cantonese Longevity Noodles

Chinese New Year Cantonese longevity noodles

Serves 2


  • 1 package dried Hong Kong ee-fu noodles* 
  • 8.5 ounces chicken stock
  • 3 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 tablespoon Lee Kum Kee Hoisin Sauce
  • 2 tablespoons cooking oil
  • 3-1/2 ounces dried Chinese mushrooms* (soaked until softened and squeezed dry) 
  • 7 ounces beansprouts with roots removed
  • 10 strings yellow chives* (optional, cut into strips) 
  • 1 tablespoon Lee Kum Kee Pure Sesame Oil
  • Splash of cooking wine
  • Pepper, to taste


  1. Bring a large pot of water to a boil and cook noodles for about 5 minutes or until softened. Drain and set aside.
  2. In a wok or frying pan, heat 2 tablespoons cooking oil and sauté the mushrooms over low heat for about 3 minutes until fragrant.
  3. Add the mixture of chicken stock, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Hoisin Sauce. Bring to a boil.
  4. Add the noodles and toss to coat with the sauce before adding beansprouts and yellow chives (optional).
  5. Give the mixture a good stir. If it is too dry, add another 2 ounces of chicken stock or hot water and simmer over low heat until most of the liquid has evaporated (about 5 minutes).
  6. Adjust the seasoning to taste. Add cooking wine, pepper and Lee Kum Kee Pure Sesame Oil.


  • You can find Hong Kong ee-fu noodles in any Chinese supermarket. Using them will help you create an authentic and traditional Chinese noodle dish. However, you can use any noodles you'd like — even spaghetti!
  • Dried mushrooms are stronger in flavor, but you may use any type of mushrooms you prefer. Be sure to cut them into strips.
  • Yellow chives can be found in Asian supermarkets. Adding them creates extra texture and authentic Chinese flavor.

Chinese New Year Chicken Wings

Chinese New Year chicken wings

(in three flavors for good luck)

Serves 12

Honey soy ginger marinade ingredients

  • 10 ounces chicken wings
  • 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 5 tablespoons Lee Kum Kee Premium Soy Sauce
  • 1 tablespoon Lee Kum Kee Minced Ginger or grated fresh ginger
  • 2 tablespoons honey

Char siu honey marinade ingredients

  • 10 ounces chicken wings
  • 1 tablespoon Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 4 tablespoons Lee Kum Kee Char Siu Sauce
  • 2 tablespoons honey

Chili garlic marinade ingredients

  • 10 ounces chicken wings
  • 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 3 tablespoons Lee Kum Kee Chili Garlic Sauce
  • 2 tablespoons honey
  • 3 tablespoons Greek yogurt


  1. Marinate chicken wings in any of the 3 different marinades, or simply use 3 types of marinades for a combination of flavor profiles. Set aside in the fridge for 2 hours or overnight.
  2. Preheat oven for 10 minutes. Put the marinated wings into oven and baked for 30 minutes at 450 degrees F.

Black Pepper Steak with Oyster Flavored Sauce

Black pepper steak with oyster flavored sauce

Serves 2

Marinade ingredients:

  • 1 tablespoon Lee Kum Kee Premium Soy Sauce
  • 1/2 tablespoon rice wine
  • 1/2 teaspoon Lee Kum Kee Pure Sesame Oil
  • 2 garlic cloves, minced

Black pepper sauce ingredients:

  • 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 tablespoon water
  • 1/2 tablespoon Lee Kum Kee Premium Soy Sauce
  • 1/2 tablespoon rice wine
  • 1 tablespoon sugar
  • 1/2 teaspoon Lee Kum Kee Pure Sesame Oil
  • 1 teaspoon freshly ground black pepper

Other ingredients:

  • 1/2 pound flank steak, sliced into thin strips
  • 1/2 pound asparagus
  • 2 tablespoons vegetable oil
  • 1/2 onion, stripped


  1. In a medium bowl or re-sealable bag, combine the marinade with the steak. Toss and cover, and refrigerate for 1 hour.
  2. In a medium bowl, combine all ingredients for the black pepper sauce.
  3. Heat 1 tablespoon of oil in a wok. Remove beef and add to the wok. Stir-fry for about 3 minutes or until the steak is fully cooked. Remove from the pan and set aside.
  4. Add another tablespoon of oil to the wok or skillet. Add asparagus and onion and stir-fry until they have reached the desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through.

Pan-glazed Salmon with Oyster Flavored Sauce and Basil

Pan-glazed salmon with oyster flavored sauce and basil

Serves 4


  • 1-1/2 pounds skinless salmon fillet, cut into 1-1/2-inch cubes
  • 3 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 tablespoon vegetable oil
  • 1 fresh, long red chili, thinly sliced
  • 4 scallions, cut into 1-inch pieces
  • 1 tablespoon dry white wine
  • 2 tablespoons water
  • 3 tablespoons chopped basil
  • Steamed rice and lime or lemon wedges for serving
  • Freshly ground salt and pepper, to taste


  1. In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper.
  2. In a large nonstick skillet, heat the oil. Add the salmon and cook over moderately high heat, turning once until browned but barely cooked through — about 6 minutes.
  3. Reduce the heat; add the chili and scallions. Cook until the scallions soften — about 2 minutes.
  4. Stir in the wine and water and simmer until the salmon is just cooked through — about 1 minute. Stir in the basil.
  5. Transfer the salmon to plates and serve with rice and lime or lemon wedges.

Chinese Tofu Shirataki Noodle Soup

Chinese tofu shirataki noodle soup

Serves 4


  • 2 (8 ounce) packages House Foods Tofu Shirataki Spaghetti noodles, drained and rinsed
  • 1 cup cooked chicken breast, cubed
  • 1 low-sodium chicken bouillon cube
  • 1/2 cup green onion, chopped
  • 1 head baby bok choy
  • 1 teaspoon ginger, crushed
  • 1 tablespoon garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (optional) 


  1. In a large pan, heat sesame oil. Add ginger, garlic and green onion and cook for 1 minute.
  2. Add bok choy and cook for 1 to 2 more minutes.
  3. In a separate large pot, boil 6 cups of water, add bouillon cube and cook until it dissolves. Add soy sauce if using.
  4. Add vegetables, chicken and Tofu Shirataki noodles to the pot.
  5. Simmer for 10 minutes and serve.

Chinese Tofu Dumplings

Chinese tofu dumplings

Makes approximately 20 dumplings


  • 1 (14 ounce) package House Foods Premium or Organic Tofu Firm, drained and pressed
  • 1 (8 ounce) package House Foods Tofu Shirataki Angel Hair noodles; drained, rinsed and cut into 1/2-inch length pieces
  • 1 package House Foods Small Round Wraps
  • 1/2 cup dry wood ear mushrooms, diced (optional)
  • 1/2 cup fresh shiitake mushrooms, diced
  • 1-1/2 cups cabbage, chopped
  • 1 carrot, diced
  • 1/2 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 3 scallions, diced
  • 1-1/2 tablespoons soy sauce
  • 1 teaspoon sesame oil, plus extra for frying


  1. Heat 1 teaspoon sesame oil in large pan over medium-high heat.
  2. Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes.
  3. When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.
  4. Add 1 tablespoon of the tofu mixture into each wrap. Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape. Repeat for remaining dumplings.
  5. Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or 2).
  6. Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam. Once water evaporates, remove dumplings to a plate. Repeat for remaining dumplings.

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