Mardi Gras is a great festival in Louisiana; full of beads, cups, parades, and king cakes. While we are out there celebrating Mardi Gras, another holiday will be taking place. The Chinese New Year is also upon us and while that may not mean much to the average Cajun, Chinese cuisine has a little part in the way things are prepared around here. The judicious use of Teriyaki sauce is an example of the Chinese influence, not to mention the most important influence -- rice.

This year is the Year of the Rooster and brings with it certain traits that should be present throughout 2005. Look for a little extra emphasis on vanity. Checking ourselves in the mirror before we leave for work or play is a common action. We tend to prance about like the rooster.

There are certain foods which promote health and prosperity during the Chinese New Year. Noodles, for example, represent longevity or long life. Enjoy these recipes and suggestions if you want to partake in a double celebration of both Mardi Gras and the Chinese New Year. Bon Appetit and Gong Xi Fa Choy (may you have wealth and prosperity).

Cut the steak into 3-inch by 1/4-inch strips. Cut green part of the onions into 3-inch (7-½ cm) pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring 4 quarts (4 liters) water and the salt to a boil. Add the noodles and uncovered over high heat, stirring with chopsticks or a fork, for 1-1/2 to 2 minutes or until the noodles are just tender. Refresh under cold water and drain well. Transfer the noodles to a colander inside a large bowl and reserve.

Heat 2 Tbsp oil in a wok or heavy skillet over medium high heat. Add sliced onion and chilies and stir fry 3-4 minutes, or until onion is lightly browned. Transfer to bowl and reserve.

Add 2 Tbsp oil to the wok and increase heat to high. Stir-fry the steak for 1-2 minutes, or until it just changes color. Transfer the steak to a bowl and reserve.

Lower the heat to medium and add the remaining oil to the wok. Add the garlic and green onions and stir-fry 30 seconds. Add the noodles to the pan and heat thoroughly. Add the stock, soy sauce, and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint, and lime; stirfry 30 seconds. Serve the spicy somen noodles on a heated plate. The chilies can be removed if desired or left in for garnish.

Cook noodles in 4 quarts (4 liters) rapidly boiling water for 3-4 minutes or until just tender. Refresh under cold water and drain. Toss with 1 tsp sesame oil. Lightly toast sesame seeds in dry skillet over medium heat. Transfer seeds to a bowl. Peel and mince ginger and garlic. Finely chop green part of green onions and mince the rest, keeping them separate. Combine half the sesame seeds, ginger, garlic, white part of green onions, sesame oil, peanut butter, warm water, soy sauce, rice vinegar, chili oil, and sugar. Adjust seasoning as desired, adding more soy sauce or vinegar to taste. May be prepared ahead 1-2 days at this point.

Just before serving, toss noodles with peanut sauce. Sprinkle with reserved green onions and sesame seeds and serve.

In a medium bowl, combine the chicken with the egg, oil, and arrowroot. In a blender, combine the green onions, soy sauces, rice wine, ginger, pepper to taste, chicken bouillon, brown sugar, and arrowroot. In a small bowl combine the rice vinegar and the chili paste.

Line a plate with paper towels. Add 2 inches (5 cm) oil to your wok. Heat to 400° F (200° C) or high heat. Put the chicken in one piece at a time until all are in. Stirfry 3 minutes. Remove pieces, drain well over wok, and place on paper towel lined plate. Keep warm. Remove oil from the wok. Reduce heat to 350° F (180° C) or medium high heat and add the soy sauce mixture. As soon as it starts to bubble, add the chicken. Sprinkle the vinegar/chili paste sauce over the top, stirfry 1 more minute, and then serve, scraping the sauce from the pan over the chicken.