16 Noodle Recipes That Feel Right For Chinese New Year

Noodles on Lunar New Year are more than comfort food—they are a wish for longevity, prosperity, and smooth days ahead. You can keep that spirit while going saucy, brothy, stir fried, spicy, or refreshing and cool.

These recipes bring big flavor, celebratory textures, and crowd friendly vibes to your table. Mix and match a few and let everyone slurp in good luck.

1. Longevity Noodles (Yi Mein) With Garlic Chives

For Lunar New Year, long noodles hint at long life, so treat these yi mein strands gently. Toss them with a savory soy oyster mixture, a splash of Shaoxing, and a kiss of sesame oil.

Garlic chives wilt into the heat, adding sweet allium notes and bright green ribbons.

You get springy, slightly spongy noodles that drink up sauce without turning heavy. Keep strands as intact as possible when tossing, so symbolism stays strong.

Finish with white pepper and toasted sesame. Serve family style for an easy, celebratory centerpiece everyone can slurp happily.

2. Soy-Scallion Noodles

When you want something fast but festive, soy-scallion noodles deliver big comfort. Slowly sizzle scallions in neutral oil until fragrant and lightly browned, then stir in light and dark soy, a pinch of sugar, and rice vinegar.

The oil perfumes every strand, creating a glossy, savory tangle.

Toss with thin wheat noodles and finish with fresh scallion greens for bite. Chili crisp adds a gentle burn if your table likes heat.

This dish scales effortlessly for a crowd, keeping texture silky without clumping. Serve warm or room temperature when timing gets tight.

3. Hong Kong-Style Wonton Noodle Soup

Clean, light, and celebratory, this soup centers on a clear broth and springy egg noodles. Fold shrimp and pork wontons with ginger, white pepper, and a breath of sesame oil.

Blanch choy sum or gai lan stems until crisp tender, then assemble bowls with noodles, wontons, and hot broth.

A drizzle of scallion oil lifts aroma without overpowering. The texture play is everything: bouncy noodles, tender wontons, crisp greens.

Keep seasoning restrained so sweetness of seafood shines. It is a perfect counterpoint to richer dishes on a New Year spread, soothing yet special.

4. Lo Mein With Mixed Vegetables

This lo mein is weeknight simple but party ready. Toss semi soft wheat noodles with mushrooms, cabbage, and carrots in a savory soy oyster sauce balanced by a touch of sugar.

Garlic and ginger bloom in hot oil first, so everything smells like a holiday kitchen.

Do not overcrowd the wok to keep the noodles bouncy and vegetables crisp. A splash of stock loosens the sauce without heaviness.

Finish with sesame oil and scallion greens for lift. It is the kind of familiar favorite that disappears quickly on a buffet.

5. Chow Mein With Crispy Noodles

Here, texture steals the show. Pan fry a nest of parboiled noodles until the bottom turns deep golden and audibly crisp.

Top with a glossy stir fry of bok choy, mushrooms, carrots, and bell pepper in a light gravy thickened with cornstarch.

You get crackle and sauce in every bite, plus optional tofu for protein. The contrast feels celebratory and fun to serve.

Keep the topping hot and the noodle cake crisp by assembling at the last moment. A final drizzle of sesame oil and white pepper ties everything together beautifully.

6. Garlic Chili Oil Noodles

When the table craves heat, these noodles answer fast. Pile minced garlic, scallions, chili flakes, and a pinch of sugar over cooked wheat noodles.

Pour smoking hot oil over the aromatics to bloom fragrance, then splash with light soy and black vinegar.

Toss until every strand glows red and smells irresistible. Adjust heat with more chili or temper it with cucumber ribbons.

The result is bold, tingly, and shockingly quick to make between other dishes. Perfect for friends who want big flavor with minimal fuss, especially on celebratory nights.

7. Sesame Peanut Noodles

These noodles are creamy, nutty, and balanced. Whisk together peanut butter, toasted sesame paste, soy, rice vinegar, and a hint of sugar with warm water until silky.

Toss with noodles and let the sauce cling, then crown with cucumbers, scallions, and crushed peanuts.

It is a cool, refreshing counter to hot dishes on the table. Add chili oil for heat or keep it mellow for everyone.

The flavors taste familiar yet special, perfect for grazing between toasts. Make ahead friendly, too, so you can focus on last minute stir frying.

8. Dan Dan-Style Noodles (Meatless Or Classic)

Dan dan brings fireworks to a feast. Build a base with sesame paste, soy, black vinegar, sugar, and chili oil, then add numbing Sichuan pepper.

Choose classic ground pork with ya cai or go meatless with finely chopped mushrooms for depth.

Toss thin noodles until coated and aromatic, then shower with scallions and crushed peanuts. The sauce should be punchy yet balanced, with heat, tingle, and a little sweetness.

It is the kind of bowl guests remember, loud but lovable, and perfect alongside milder dishes for contrast.

9. Hand-Pulled Style Biang Biang Noodles With Chili And Vinegar

These wide belts are all about chew and swagger. Even if you are not hand pulling, rolled and cut ribbons still deliver that signature heft.

Heat oil with chili flakes, pour over garlic, then add black vinegar and soy for brightness.

Toss noodles so sauce gathers in folds and edges. The result feels bold, rustic, and perfectly festive.

A sprinkle of cilantro and toasted sesame completes it. Serve as a centerpiece when you want drama without complication, letting texture and aroma do the celebratory talking at your table.

10. Sichuan Hot And Sour Noodles

Hot and sour noodles wake up the palate in the best way. Use sweet potato starch noodles for that delightful bounce.

The broth layers chili oil, black vinegar, soy, and white pepper, with pickled mustard greens adding salty tang.

Top with crushed peanuts and cilantro for crunch and freshness. The heat is assertive but not overwhelming when balanced well.

It pairs beautifully with dumplings, cutting richness while keeping the party lively. Serve steaming hot and watch everyone lean in for another slurp between bites of something savory.

11. Beef And Daikon Noodle Soup

For a holiday soup that feels generous, simmer beef with ginger, scallions, star anise, and Shaoxing until tender. Add thick daikon rounds to soak up the aromatic broth.

Ladle over chewy noodles, finishing with soy, a little rock sugar, and a drizzle of sesame oil.

The result is comforting without heaviness, perfect for chilly gatherings. Daikon brings sweet clarity, while beef adds celebratory depth.

Serve with chili paste on the side so everyone customizes heat. It is the bowl people remember hours later, warm, savory, and quietly luxurious.

12. Shanghai-Style Scallion Oil Noodles With Mushrooms

Scallion oil noodles get extra depth from mushrooms. Slowly brown scallion whites in oil until sweet and nutty, then stir in soy for a gentle caramel edge.

Toss bouncy noodles with the fragrant oil and a heap of sautéed shiitake and oyster mushrooms.

The dish tastes richer than it looks, yet stays light enough for a big spread. Add a whisper of sugar and black vinegar to balance.

Finish with scallion greens and white pepper. It is quietly elegant, perfect for guests who love umami without too much spice on New Year.

13. Braised Pork Noodles (Red-Cooked Style)

This is a feast in a bowl. Pork belly simmers with soy, rock sugar, ginger, garlic, and star anise until tender and lacquered.

Spoon the rich braise over noodles so the sauce coats every bite, then tuck in blanched greens and a jammy egg if you like.

The flavor is deep, sweet savory, and celebratory. Keep noodles slightly firm to stand up to the sauce.

A splash of black vinegar brightens at the end. It is pure holiday satisfaction that invites slow, appreciative slurping at the table.

14. Stir-Fried Rice Noodles With Bean Sprouts

Light and springy, this stir fry brings balance to a rich spread. Soak wide rice noodles until pliable, then toss quickly over high heat with bean sprouts, scallions, and a light soy sauce mixture.

The goal is breath of wok smokiness without breaking noodles.

Keep the pan hot and batches small so everything stays bouncy. A pinch of white pepper and sesame oil finishes cleanly.

Serve immediately for best texture. It is refreshing alongside braises and dumplings, giving you a delicious reset between bigger, saucier flavors.

15. Egg Drop Noodle Soup With Greens

For something soothing, make a simple broth with ginger, scallions, and a touch of soy. Swirl in beaten eggs slowly to create delicate ribbons, then add tender noodles and bok choy or spinach.

The soup feels gentle yet satisfying, perfect for all ages gathered around.

White pepper adds warmth without heat, and a few drops of sesame oil perfume the bowl. Keep seasoning light to let egg and greens shine.

It is a quiet pause during a festive meal, restoring and cozy, ideal for chilly evenings.

16. Szechuan-Style Cold Noodles

Chilled noodles are a relief on a table full of steaming dishes. Whisk sesame paste, soy, black vinegar, sugar, garlic, and chili oil until smooth and fragrant.

Toss with noodles and top with cucumber, cilantro, and roasted peanuts for snap and freshness.

The flavors are tingly, nutty, and deeply satisfying. Adjust heat and acidity to taste so the sauce sings without shouting.

This is make ahead friendly and stays delicious as it sits. Serve when you want something bright that still honors the celebratory mood.