Long-life noodles

Name: Long-life noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 2 tbsp soy sauce; 1 large e-fu noodle cake, about 350 g (11 oz); 1 tsp sesame oil; 1 tbsp oyster sauce; 8 dried shiitake mushrooms, soaked; 4 spring onions; 2 cloves of garlic, crushed with the side of a knife blade; 1 tsp sugar; ¾ cup chicken stock; 1 tbsp peanut oil; 1 tbsp grated ginger

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

No celebration or banquet is complete without a dish of long-life noodles, served either at the beginning or the very end. The idea is simple: the longer the noodle, the longer you will live. And of course, the longer you live, the more long-life noodles you will get to eat. There is something rather endearing about Chinese logic.

Ingredients

4 spring onions
8 dried shiitake mushrooms, soaked
1 large e-fu noodle cake, about

Asia
China
Guangdong
Main course
Noodles

Method

Finely slice the green tops of the spring onions and reserve. Cut the remainder into matchsticks. Drain mushrooms, discard stems and slice caps finely.

Cook noodles in boiling water for 3 to 4 minutes. Rinse in cold water and drain well.

Mix soy sauce, oyster sauce, sesame oil, sugar and chicken stock in a bowl and set aside.

Heat peanut oil in a hot wok and stir fry gin