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BY SARI JORGE

Birthdays are always fun! I enjoy attending parties, especially because it’s a chance to try new dishes. Whenever I host a birthday party, I make sure to include Chinesestyle birthday noodles on the menu. We used to order it from Chinese restaurants, but my kids love it so much that I researched the recipe. I now make it myself! For the Chinese, this dish, also called longevity noodles, symbolizes long life. I was taught that when eating the noodles, one should avoid cutting the long strands, which means cutting one’s own luck.

These noodles are quite versatile— they can be cooked in a number of ways, but I like to boil then stir-fry them to give the noodles a chewy finish. You can customize the recipe as you like: You can add pork, chicken, prawns, eggs, and your guests’ favorite vegetables. It’s perfect for lunch, dinner, or even merienda, and both adults and children will enjoy it. Try it the next time you host a party. Your guests will love it, for sure!

About the columnist

For Sari Jorge, food has always been instrumental in bringing her family together. Thanks to a doting grandmother who made sure her grandchildren knew their way around the kitchen, she has been cooking since she was 10 years old. These days, she channels this same love for cooking into a thriving business, 25 Mushrooms Kitchen, where she teaches cooking classes for household helpers. Aside from food, Sari is passionate about playing squash, collecting paintings and antiques, and traveling.

CHINESE BIRTHDAY NOODLES

Serves 8 to 10 Prep Time 45 minutes, plus marinating time Cooking Time 30 minutes

1/4 cup chopped garlic 1 tablespoon chicken powder 2 tablespoons sesame oil, divided 2 tablespoons Chinese wine 150 grams pork kasim, sliced 80 grams shrimps, peeled and deveined 1 chicken breast, sliced 2 pieces chicken liver, sliced (optional) 2 pieces gizzard, sliced (optional) 10 squid balls, sliced corn oil for cooking 1 (300-gram) pack pancit canton 1/4 cup chopped onions 2 tablespoons chopped garlic 1 stalk leek, sliced 1 cup sliced cabbage 1 cup sliced Baguio pechay 1 bunch pechay Tagalog, sliced 1 head cauliflower, cut into florets 1/2 carrot, sliced into rounds 4 pieces wood ear mushrooms (tenga ng daga), soaked in water and drained 1 tablespoon chicken powder 1/4 cup oyster sauce 1/2 tablespoon sugar 1 tablespoon soy sauce 2 cups chicken stock or as needed 14 pieces snow peas (sitsaro) 12 hard-boiled quail eggs, peeled 2 tablespoons cornstarch dissolved in 2 tablespoons water

1 In a bowl, mix together garlic, chicken powder, 1 tablespoon sesame oil, and Chinese wine. Add all proteins. Marinate for 20 minutes. 2 Heat corn oil in a wok. Stir-fry proteins just until cooked; set aside. 3 Boil water in a pot and cook pancit canton according to package directions; drain. Set aside. 4 In the same wok, add more corn oil, if needed. Sauté onions, garlic, and leeks. Add cabbage, Baguio pechay, pechay Tagalog, cauliflower, carrots, mushrooms, chicken powder, oyster sauce, sugar, soy sauce, and chicken stock as needed (you may not need 2 cups). Simmer, then add pancit canton. 5 Add sitsaro, quail eggs, cornstarch mixture, and remaining sesame oil; mix. 6 Transfer noodles to a platter and top with meat. Serve immediately.