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Cin Cin Mien
This dish, which I’ve dubbed Cin Cin (pronounced like the “cin” in cappuccino – Cin Cin is my Chinese name. I think my parents gave me that name since it looks similar to Cindy/Cynthia (and was, for a long time, pronounced with an English pronunciation) AND because it’s easy to write in Chinese) Mien mostly to avoid criticism from purists (and because it has more Mediterranean flavours than Chinese). You never know these days – especially when it comes to culture. Like dan dan mien, it has greens, long noodles, sauce and protein. Unlike the “authentic” version, it doesn’t use Chinese sesame sauce (or peanut butter) or wine vinegar. Instead, it has hummus (hey, hummus has tahini, right? And extra protein!!!) and balsamic. So what do you need?
Ingredients
Ingredients for the sauce (for one person):
- 1/2 tsp soy sauce or soy substitute
- 1/2 tbsp almond butter
- 1 tbsp hummus
- dash of dried chili pepper
- dash of garlic powder
- drizzle of olive oil
- drizzle of balsamic
Sauce
Other ingredients:
- Long noodles (Asian egg noodles, soba, spaghetti, linguini, etc…doesn’t matter)
- Protein of some sort (I used leftover vegan chili. To be honest, I really should have used something plainer – maybe tofu (ideally extra firm, but firm is okay) or chicken)
- Leafy green vegetables like kale, spinach, collards, etc…
Cin Cin Mien a Fromage
Directions
- Boil noodles according to the package
- While the noodles are boiling, make the sauce and set aside. Make sure you take some of the pasta water out so you can cook the greens later
- Cook the protein, adding half of the sauce.
- Drain the noodles once they’re cooked
- Using the extra pasta water, cook the greens.
To assemble the noodles:
Place the noodles into a bowl first then add the protein on one side and greens on the other. Top the remaining sauce onto the protein. Before eating, mix everything together!
Extras: The noodles can be topped with more seeds (I used everything spice), nuts or, for Cin Cin Mien a fromage, use cream cheese, ricotta, cottage cheese and/or quark!
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Wishing everyone a very happy Year of the Pig!! May this year be a prosperous one!
Image by max vector/Shutterstock
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]]>Another tradition my husband and I have are New Year’s chocolates. I never really liked traditional Chinese candies, and when, a few years ago, I saw that mall chocolate chain, Purdy’s sold Lunar New Year themed tins, I was elated. Sure, it’s not my FAVOURITE brand – I prefer small batch, independent companies like, say, Soma or ChocoSol – but they address a certain demographic, namely people like me who celebrate the Lunar New Year, yet, have zero interest in traditional candies (note: a local, small batch chocolate maker, David Chow, also makes Lunar New Year chocolates. Definitely a must-try next year!).
This year’s Lunar New Year’s Eve dinner for two
We keep some traditions my parents have passed down to me, like lai see (hong bao in Mandarin – red lucky money envelopes) next each side of our bed, and, of course, the annual Spin of Prosperity Dinner at the CN Tower with my parents. That is a 30+ year tradition that many people find kind of…odd. I mean, why would one eat non-Chinese food over the Lunar New Year? Typically, these comments come from older, non-Chinese individuals who ALSO happen to be children of immigrants. I just tell people that not everyone follows old school customs, and really, does it even matter? We’re in a free country and going “by the book” is just too old fashioned. Perhaps these people are just jealous/resentful that THEIR FAMILIES would get upset if they didn’t follow “rules” as younger adults. Or that they fear that people like me are diluting/bastardizing/appropriating customs. WHO CARES???!!! As long as I’m happy…
Anyway, wishing everyone who celebrates a prosperous, successful and happy Year of the Dog!
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