Longevity Noodles
We enjoy cooking this recipe at home as we can control how dry or wet we’d like the noodles to be. Usually when we dine outside, the noodles may be served a little soggy and oily, since they’re often cooked in big batches. What’s more, you can also choose your own ingredients - mushrooms, chives, prawns, anything goes!
Ingredients
- 300 grams Long Life Noodles (or yi mein)
- 5 to 6 pieces Shiitake Mushrooms
- 1 small bunch Chives
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 1/2 tsp Sesame Oil
- 1/2 tbsp Oil
- 1/2 tbsp Water
- 1 tbsp Dark Soy (Optional)
Instructions
- Prepare and set ingredients aside.
- Bring water to boil, then blanch the long life noodles for 3-4 minutes (or until your desired firmness). We recommend not overcooking too long as the noodles will become too soft and mushy. Drain noodles and set aside.
- In a wok, add in oil, mushrooms, chives and stir-fry till fragrant for about 1-2 minutes.
- Add in the noodles and stir fry briefly.
- Pour in the light soy sauce, oyster sauce, dark soy sauce, sugar, salt and sesame oil.
- Gently stir fry and mix everything together, ensuring not to break up the noodles. If noodles start to clump or stick together, drizzle some oil or hot water over the noodles.
- Garnish with more chives if preferred, then take off from heat and serve. Enjoy! <3
