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RECIPE: Chinese New Year longevity noodles


Mark the year of the ox with this positively delicious dish

Whether it’s a whole fish for prosperity, spring rolls or dumplings for wealth, or sticky rice for togetherness, there are numerous foods traditionally eaten on Chinese (Lunar) New Year that are believed to bring you good luck.    

 

An indispensable dish for Lunar New Year is longevity noodles, which are said to bring, yes ... a long life. While 'yi mein' or 'e-fu' noodles are commonly used for this dish, any long noodle like hokkien or even a rice variety will do. Just try to avoid breaking the noodle while you're cooking or serving it, which is said to bring you bad luck (and we all need all the luck we can get right now). 

 

 

Ingredients 

500g fresh Hokkien noodles

6 prawns, peeled and deveined

2 chicken thigh fillets, sliced

1 tbsp cornflour

¼ cup vegetable oil (or similar cooking oil)

2 thick sliced ginger, bruised

3 cloves garlic, roughly chopped

½ small carrot, cut into very thin matchsticks

6 thin spring onions, cut into 5cm lengths (including dark green parts)

1 cup beansprouts

½ tsp cornflour mixed with 2 tbsp cold water

¼ cup coriander leaves, to serve

2 tbsp fried shallots, to serve

  

Sauce

1 cup chicken stock

2 tbsp dark soy sauce

¼ cup oyster sauce 

¼ tsp ground white pepper

 

Method 

1. Pour warm water over the noodles and loosen them with your fingers. Drain and set aside. Cut through the back of the prawns almost all the way through and press down on the cut to butterfly the prawns. Toss the prawns and chicken thighs in the cornflour.

2. Combine the ingredients for the sauce in a separate bowl.

3. Heat the oil in a wok over high heat and add the ginger and garlic, frying until fragrant. Add the chicken and prawns and fry for about 2 minutes. Add the carrot and spring onion and toss for a minute. Add the sauce ingredients and bring to the boil. Add the noodles and toss to coat in the sauce. Allow to cook for about 3 minutes until the noodles are tender. Stir through the beansprouts and the cornflour mixture until the sauce thickens. Remove from the heat and serve scattered with the coriander and fried shallots.

 

 

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Published: 11 February 2021


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