The Lunar New Year always involves plenty of eating. But it’s not just about gathering with friends and family to share in celebratory meals, each dish we eat and the days we consume them have significance and meaning. Longevity Noodles are one of the most popular dishes enjoyed (and often) during this time of year.
Longevity Noodles don’t have to be made with a specific noodle although many would agree that traditionally yi-mein or e-fu noodles are the most popular. These noodles are made with egg and wheat and a personal favourite ever since I was little. In restaurants, we often see this as one of the final dishes at milestone birthdays, weddings and significant celebrations.
The Cultural Significance and Meaning Behind Longevity Noodles
The significance of enjoying Longevity Noodles is that long noodles represent wishes for a longer life. Even as a child we were told that we should never cut noodles otherwise we are tempting fate. We would gladly slurp and chew the noodles that were often quite simply made but oh, so, delicious! Comfort food, really!
To this date, e-fu noodles remain my favourite of all time. Recreating the dish at home and even with a few personal tweaks is very easy.
When Blue Dragon sent over ingredients I was excited to give them a try. They provided a recipe that was easy and fast. I made the dish in under 10 minutes with ingredients I had on hand. The flavours and texture of noodles turned out to be very much like what we have ordered up in the restaurant.
Here’s the recipe and don’t be afraid to make it your own! This is a keeper not just for the Lunar New Year! Photo used here in this post are with my tweaks. The noodles are also great when making soup noodle bowls too! Just add your broth, veggies and shredded roasted chicken makes for a comfy weekday meal.
Blue Dragon Longevity Noodles
- 1 teaspoon salt (to taste)
- 340 g Blue Dragon Medium Egg Noodles (cook according to package instructions)
- 1/4 cup chicken stock or vegetable stock
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon Blue Dragon Oyster Sauce
- 1 teaspoon Blue Dragon Sesame Oil
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced (button mushroom or shiitake mushrooms)
- 2 cups bean sprouts
- 3 sprigs green onions sliced
Bring water to a boil in a large saucepan over high. Add salt to water and cook noodles according to instructions on the package, until just under al dente, about 2 to 3 minutes. Drain noodles thoroughly in a colander, and rinse under cold water to stop the cooking process. Drain, lifting noodles to separate and dry the strands. Set aside.
Stir together stock, soy sauce, oyster sauce, and sesame oil in a small bowl. Set aside.
Heat oil in a wok over high until shimmering and fragrant; swirl to coat wok. Add garlic; cook, stirring constantly, until it starts to brown around edges, about 10 seconds. Add mushrooms and cook, stirring constantly, about 30 to 45 seconds. The mushrooms will soak-up the oil, so add a bit more as needed if they look dry. Add bean sprouts; cook, stirring constantly, until wilted. about 1 minute.
Stir sauce and add to mixture in wok; bring to a boil over high. Add noodles to wok; cook stirring constantly, until noodles absorb sauce, about 2 minutes. Season with additional soy sauce to taste. Add the green onions and transfer noodles to a platter. Serve immediately.
This can be used as a side dish or entrée. I went to my local Chinese bbq shop and ordered up some Char-siu (bbq pork) to include. You can also add in other veggies like carrots (cut up matchstick size), baby bok choy, or even baby spinach (add this one near the end of cooking to slightly wilt). Like a little spice? Have asian style chili oil handy. Yum!
For more yummy recipes any time of the year, visit their site here.