5 from 4 votes
Long Life Noodles (Chang Shou Mian)
Long life noodles are a traditional Chinese dish of egg wheat noodles that is often served at birthdays and celebrations like Chinese New Year.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings:
4
people
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 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
Instructions
- 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.
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