These delicious noodles symbolise longevity and deliver big on tastiness.
Lucky Dragon Supper Club’s Soy Sauce Longevity Noodles
These delicious noodles symbolise longevity and deliver big on tastiness.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Steph from The Lucky Dragon Supper Club shares her recipe for simple soy sauce longevity noodles.
Longevity noodles, a type of Cantonese egg noodle otherwise known as Yi Mein, are typically enjoyed in celebratory settings to wish for long life. "They have amazing texture, chewy characteristics and are available in Asian grocers," shares Steph from Lucky Dragon Supper Club.
Her simple recipe for soy sauce longevity noodles sees Yi Mein tossed in a delicious umami sauce with earthy shiitake mushrooms and garlicky Chinese chives.
Steph recommends cooking the noodles for one minute less than what the package instructions say as the noodles will continue to cook when stir-frying. As these long noodles are the key to a long life, don't cut them as you eat!
Ingredients
- 300g dried Yi Mein noodles or your choice of dried noodles
- 1 tsp sesame oil, plus 1 tsp as a finishing oil
- 2 tbsp neutral oil, plus extra if necessary
- 1 bunch of garlic chives, cut into 10cm battens.
- 6 dried shiitake mushrooms, hydrated and thinly sliced
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- 2 tsp dark soy sauce
- 200g bean sprouts
- ½ tsp sugar
- ¼ tsp salt
- ½ tsp white pepper
- 1 tbsp boiling water
Method
- Bring a large pot of water to boil. Once boiling, add your noodles and cook them for 1 minute less than the package instructions. Once they are al dente, drain the noodles and rinse them under cold water to prevent overcooking from the residual heat and keep the integrity of the noodles. Toss through 1 tsp sesame oil to prevent sticking.
- Add sugar, salt and boiling water in a bowl and mix. Once dissolved, add soy sauce, dark soy sauce, oyster sauce and white pepper.
- Heat a wok or large skillet over high heat until it just starts to smoke. Add oil and then add the light green parts of the chives and the mushrooms. Stir fry for 20-30 seconds, adding more oil if necessary.
- Add the noodles and stir fry for 30-40 seconds. Once the noodles are warmed through, pour the sauce into the pan and stir fry gently for about a minute until the noodles are homogenous in colour, adding more oil if necessary.
- Add the light green parts of your chives and bean sprouts and stir fry for another 2-3 minutes.
- Turn off the heat and finish with sesame oil.
- Serve warm.
For more from The Lucky Dragon Supper Club follow her at @luckydragonsupperclub
Photography by Alisha Gore. Styling by Audrey Won.
