Longevity noodles symbolize long life and are a popular dish to serve at birthdays or Chinese New Year celebrations.
In this dish egg noodles are stir-fried with shitake mushrooms, garlic chives and spring onions.
Longevity noodles can be found at Asian grocery stores and are usually labeled as "dried, thin egg noodles".
- Dried, thin egg noodles
- 20 fresh shitake mushrooms, stemmed and sliced
- 1/4 cup of canola oil
- 1 inch of ginger thinly sliced
- 2 cloves of garlic, thinly sliced
- 1/2 cup of roughly chopped garlic chives
- 3 spring onions, sliced
- 1 Tbsp Chinese red vinegar
- 1 tsp of sesame oil
- 1 1/2 Tbsp of light soy sauce
- 1 Tbsp of oyster sauce
- 1 tsp cornstarch
- 1 cup of warm water
- Special equipment: A wok and chopsticks
- Cook noodles in boiling water for 1 minute or until tender. Drain and set aside.
- In a small bowl mix together the Chinese vinegar, sesame oil, soy sauce, oyster sauce and cornstarch. Mix well to combine sauce. Set aside.
- Heat canola oil in a wok over a medium heat. Add the ginger and garlic and fry for 30 seconds. Next add the shitakes, garlic chives and spring onions. Fry for another 30 seconds then add the sauce. Stir well to combine then add 1 cup of warm water. Let the mixture bubble for about 2 minutes then add the cooked noodles.
- Use chopsticks to toss the noodles in the wok. Toss them well to coat them in the sauce and mix through the mushrooms, chives and spring onions. Let the noodles cook for another minute or two and then serve.