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Longevity Noodles

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Preparation time: 35 min
Serves 6 people
5 Average Rating

Reimagined by home cook extraordinaire, Camellia Ling Aebischer, these Longevity Egg Noodles are a Lunar New Year classic.

Long, springy noodles symbolise good health and a long life, while golden eggs bring prosperity to the table. Tossed in a light sauce and full of festive meaning, it’s a dish to celebrate with family.

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Ingredients

Fresh noodles
  • 300g strong bread flour
  • 3 eggs
  • 1 Tbsp water
  • 1 tsp salt
Stir fry
  • 10 dried shiitake mushrooms
  • 3 cloves garlic, thinly sliced
  • 2 Tbsp sesame oil
  • Small bunch garlic chives
Sauce
  • 2 Tbsp shaoxing
  • 1 Tbsp light soy
  • 1 Tbsp dark soy
  • 1 Tbsp oyster sauce
  • 1 tsp sugar
  • ½ cup mushroom soaking liquid
  • 2 tsp cornflour

 

Method

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  1. For the stir fry, place mushrooms in a large bowl, then cover with boiling water. Set aside to hydrate while you work on the noodles.
  2. For the noodles, place all ingredients except for water in the bowl of a food processor. Process until the mixture resembles wet sand. While it’s still running, add water just a little at a time until it comes together into a ball.
  3. Turn off the mixer, remove the dough and gently knead before covering and setting aside to rest. This will help its texture smooth out and gluten to form. Alternatively, you can mix the dough ingredients in a bowl, then knead by hand for a few minutes until smooth.
  4. Return to the mushrooms, remove them from the soaking liquid, cool slightly, then thinly slice.
  5. Prep the garlic and chives, then mix all sauce ingredients in a small bowl and set aside by the stove.
  6. Place a large pot of salted water onto boil, and put a colander in the sink. Also, place a wok or large nonstick frying pan on the stove so you can start on the stir fry as soon as the noodles are done.
  7. For the noodles, set up a pasta machine and cut your dough in half. Roll each piece of dough through the largest setting, folding in half each time. Repeat 2-3 times with each piece until smooth and supple.
  8. Reduce the setting size until the dough is about 2mm thick. Cut the sheet in half, then run through the spaghetti setting to create thin noodles. Dust the noodles liberally with flour to stop them sticking, then set aside on a clean cutting board while you repeat with the remaining dough.
  9. Once the noodles are done, drop them in the salted water and cook for 1-2 minutes. Drain and rinse under cold water so the noodles firm up - this will make them a better texture for stir-frying and stop the dish from going gluggy.
  10. Heat your stir-frying pan to high heat, add the sesame oil and garlic, and cook until it begins to brown (this could be a matter of seconds).
  11. Add the mushrooms, cook for a few minutes, then add the noodles and toss to coat. Cook for a minute or two to heat the noodles through, then add the sauce and chives. Cook and toss for another 2-3 minutes until the sauce thickens, being careful not to break the noodles.
  12. For the best texture, serve immediately.

 

Video

Notes

Since this is a handmade noodle dish, we recommend using a food processor for the dough and a pasta roller to shape the noodles.

Reviews

Overall Rating

Average Rating: 5

1 review

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