Long life noodles are extremely long chewy egg noodles that symbolises long life. They are often served during special occasions and one of the last few to be served during a 10 course Chinese banquet. I don’t know how anyone can eat a 10 course meal. Seriously. I’d consider a 5 course meal already a feat. How do you get to 10 without feeling as if your stomach might just burst open? If you’ve ever been to a Chinese banquet before, you know what I’m taking about. Midway through the feast, everyone would be stuffed that the noodles and the fried rice which often come last, would often end up in takeaway cartons.
Chinese are quite superstitious. Having Chinese friends since a young age, I’ve known quite a few myself. The long life noodles are said to bring one longevity. Long noodles, long life, right? Now, here’s the thing. You can’t break the noodles before it’s all in your mouth! Cutting the noodles means cutting your life short!
Given their significance, long life noodles are often served during Chinese New Year celebration. The authentic version is vegetarian, hence suitable for the first day of the new year where many observe vegetarian. Today is the last day of the new year celebration: day 15th of the first month. Long life noodles are very simple and easy to make, with very few ingredients. I’m ending the celebration with some homemade long life noodles.
Here’s how I made mine:
- 150g dried long life noodles (also known as e-fu noodles)
- 6 dried shiitake mushrooms, soaked in hot water for at least ½ hour to rehydrate, sliced.
- 1 handful brown beech mushrooms
- 5 asian chives, cut into 3cm long pieces
- ¼ cup of water (I reserved the water from soaking the shiitake mushrooms)
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- ½ tsp sesame oil
- ½ tsp freshly ground white pepper
- 2-3 tbsp oil
In a big pot or a wok, boil about 5 cups of water to pre-cook the dried long life noodles.
The aim is to loosen and slightly soften but not fully cook the noodles, else they’ll become too soft when you fry them. The instructions at the back of the package says to boil them for 3 mins, but it literally took 1 minute for the noodles to get to a texture that I needed. You can test them like when you boil spaghetti – you want them to still be al dente.
When the noodles are done, drain the water and rinse with cold water to stop the cooking process. Set aside.
Combine the water, both light and dark soy sauces, oyster sauce, sugar, pepper and the sesame oil in a bowl or a small jug. Set aside.
Heat up the wok until almost smoking hot. Pour the oil into the wok and spread it around the perimeter. Add the shiitake mushrooms first and stir fry for about 1 minute. Add the brown beech mushrooms. Stir fry for another 30 seconds.
Traditionally, dried shiitake mushrooms and straw mushrooms were used for making these noodles. However, you can use whatever type of mushrooms you like. Chestnut mushrooms would make a good substitute if you can’t get hold of shiitake mushrooms.
Add the chive and the noodles.
Stir to warm up the noodles slightly.
Pour in the sauce.
Stir to coat each noodle with the sauce. Continue to gently stir fry for another 2-3 minutes. The liquid will mostly evaporate or soaked up by the mushrooms. Make sure you don’t cut the noodles while frying. Remember you want to give long life to those eating.
Now, the noodles are ready to be plated up. As always, noodles are best served while still hot.
For an extra kick, I served mine with crispy shrimp chili on the side.
Happy Chap Goh Mei.
Enjoy your fortune. Here’s to many more healthy, happy and prosperous years. xo