Longevity Noodles

Hello Lovelies.

I normally try to stay upbeat and optimistic, but today I just need to be real. Today I need your prayers. I need prayers for strength, so my Dad can fight the cancer ravaging through his body. Prayers for knowledge, so the doctors will know the best course of treatment. And prayers for acceptance, so my family can face whatever lies ahead.

We have an amazing support system.

I have been praying. I have come down state to be there in more than spirit for my parents while he’s in the hospital this time. I’ve lit candles and organized food. Even though Chinese New Year was last month, I whipped up some Longevity Noodles in the hopes of creating a more positive outlook.

Longevity Noodles


  • 16 oz raw shrimp, deveined and without tails
  • 2 TBSP olive oil
  • 1 carrot chopped
  • 2 cups sugar snapped peas
  • 1 cup corn kernels, drained
  • 3 cloves garlic, minced
  • 2 cups egg noodles
  • 2 cups water
  • 1/4 cup soy sauce
  • 1 TBSP sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes


  1. Heat 1 TBSP olive oil in a large skillet and add carrot. Cook 3 minutes over HIGH heat.
  2. Add garlic, sugar snap peas and corn. Stir to combine.
  3. Add noodles, water, soy sauce, sesame oil, vinegar, and sugar. Lower the heat to MEDIUM-HIGH and cover the skillet with a lid. Cook until water is absorbed, stirring occasionally.
  4. In a separate skillet, heat the other 1 TBSP olive oil over HIGH heat. Add the shrimp to the skillet and cook until pink, 3-5 minutes depending on how frozen your shrimp is.
  5. Drain shrimp and stir into finished noodles. Sprinkle with red pepper flakes. Serve immediately.

Hopefully this send some positive energy into the universe. If not, at least we have eaten something healthy today.

Sending love and prayers to you all.


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