Long Life Noodles (Chang Shou Mian)

Name: Long Life Noodles (Chang Shou Mian)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 people
Ingredients: 14 oz. egg noodles; 2 oz. snow peas; 3 tablespoons cornstarch; 3 tablespoons water; 2 tablespoons neutral cooking oil; 1 teaspoon ginger; 1 garlic; 2 carrot; 2 oz. shiitake mushrooms; 2 oz. red bell pepper; 8 oz. chicken pieces; 4 tablespoons oyster sauce; 1 teaspoon salt; 2 scallions

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Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 people
Course
Main Course
Cuisine
Asian, Chinese

Long Life Noodles (Chang Shou Mian)

Heidi Matthews

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Long life noodles are a traditional Chinese dish of egg wheat noodles that is often served at birthdays and celebrations like Chinese New Year.

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Ingredients

Servings

14 oz. egg noodles fresh, Chinese
2 oz. snow peas , tips and strings removed
3 tablespoons cornstarch
3 tablespoons water cold
2 tablespoons neutral cooking oil generic cooking oil
1 teaspoon ginger peeled and minced, fresh
1 garlic minced, clove
2 carrot julienned
2 oz. shiitake mushrooms stemmed and thinly sliced, fresh
2 oz. red bell pepper , thinly sliced
8 oz. chicken pieces (with bones)
4 tablespoons oyster sauce
1 teaspoon salt
2 scallions , cut into 1-inch/2,5cm pieces

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Instructions

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Bring a pot of water and boil the chicken pieces for about 25 minutes. Transfer the chicken to a plate. Remove the flesh from the bones and shred coarsely. Reserve the chicken stock.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 3 minutes. Drain well. Transfer to a bowl.
Blanch the snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and cold water and set aside.
Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry for about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and chicken and stir-fry for 1 minute.
Pour in the oyster sauce, 1 cup of the prepared chicken stock and salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and the green onions and stir-fry for 30 seconds. Add the noodles, stir and cook for another 2 minutes.
Serve immediately.