Lunar New Year Longevity Noodles

Lunar New Year longevity noodles with mushrooms, greens and a savoury sauce, cooked carefully so the long noodles remain unbroken.

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Long noodles symbolise longevity during Lunar New Year celebrations. The tradition is why this recipe avoids cutting the noodles and handles them gently from pot to plate.

Ingredients

• 400 g long wheat or longevity noodles (do not break)
• 150 g shiitake mushrooms (sliced)
• 300 g bok choy (halved lengthwise)
• 1 carrot (cut into thin matchsticks)
• 4 spring onions (cut into 5 cm lengths)
• 2 garlic cloves (thinly sliced)
• 15 g fresh ginger (thinly sliced)
• 2 tbsp neutral oil
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sesame oil
• 0.5 tsp sugar
• 100 ml water or vegetable stock
• 0.25 tsp white pepper

Step-by-step method

1. Bring a large pot of water to a boil. Add the noodles without breaking them and cook until just flexible and slightly firmer than you want to eat them.
2. Lift the noodles out with tongs or a spider rather than chopping or breaking them. Rinse briefly under cool water, drain well and toss with a few drops of neutral oil.
3. Mix the light soy, dark soy, vegetarian oyster sauce, sesame oil, sugar, white pepper and stock in a bowl.
4. Heat a wok over high heat and add the oil. Stir-fry the mushrooms and carrot for 2–3 minutes until lightly coloured.
5. Add the garlic, ginger, spring onions and bok choy and stir-fry for another 1–2 minutes.
6. Add the noodles carefully, lifting and turning them with tongs rather than chopping through them. Pour the sauce around the side of the hot wok.
7. Toss gently for 2–3 minutes until the noodles are hot and have absorbed the sauce. Transfer to a serving platter in long strands and serve immediately.