Yesterday, we shared a list of St. Louis Chinese restaurants open on Hanukkah and Christmas Day—or rather Hanukristmas. Dining out at a Chinese restaurant is a beloved tradition for many Jewish St. Louisans. But maybe this year, you want to bring the flavors of Chinese cuisine to your own kitchen.

In her Table Talk column from the May 20, 1998, edition of the St. Louis Jewish Light, food writer Dorothy Firestone shared a family favorite: Chinese Noodles, adapted from a lo mein recipe. As Dorothy noted with her signature wit, “The following Chinese noodles, adapted from a lo mein recipe, is one our daughter prepares for her family. They think it is good, but not quite as good as eating out in a Chinese restaurant.”

Whether you’re cooking for tradition, convenience, or just the joy of it, Dorothy’s recipe is sure to hit the spot.

Chinese Noodles

Ingredients:

• 1/2 cup peanut oil
• 2 Tbsp. rice vinegar
• 1 Tbsp. dry sherry
• 2 1/2 Tbsp. sesame oil
• 3 Tbsp. soy sauce
• 1 Tbsp. crushed red pepper (optional)
• 1/2 tsp. ground ginger (or more, if desired)
• 1 Tbsp. brown sugar
• 1 Tbsp. chopped scallions
• 1/4 cup diced red or green bell pepper
• Kosher salt, to taste
• 1 1/2 lbs. spaghetti or linguini, cooked and drained

Instructions:
Toss everything together. Let it sit for at least two hours before serving.

Yield: About 8 servings as a side dish.

Note: The recipe doubles easily, and leftovers freeze well.