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Long Life Noodles SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 8 MINUTES
In Chinese culture, long noodles represent longevity so you will always find a heaped serving of Long Life Noodles on the table at a Chinese celebration banquet.
Eating noodles also symbolises good luck and prosperity so next time you tuck into a steaming bowl of noodles, take a moment to feel the good vibes of your own creation.
Chinese cuisine offers a remarkable variety of noodles, each with its own unique texture, flavor, and cultural significance. From the delicate and springy strands of Cantonese-style egg noodles to the chewy and satisfying wheat-based noodles of Northern China, there is a noodle dish to suit every palate. The versatility of Chinese noodles is astounding, with options ranging from soups and stir-fries to cold salads and dumpling fillings. Whether it's the comforting warmth of a steaming bowl of Lanzhou beef noodle soup or the fiery kick of Sichuan dan dan noodles, these culinary delights transport you to the vibrant streets and bustling markets of China.
Noodles can be made using a variety of methods, depending on the type of noodle and regional traditions.
Mixing the dough: Noodles are typically made from a mixture of flour, water, and sometimes other ingredients like salt or eggs. The ingredients are combined and kneaded until a smooth and elastic dough is formed.
Resting the dough: The dough is then left to rest, allowing the gluten to relax and the moisture to distribute evenly throughout the dough. This resting period helps improve the texture of the noodles.
Rolling and shaping: After resting, the dough is rolled out into a thin sheet using a rolling pin or a pasta machine. The sheet is then cut into desired shapes, such as long ribbons for flat noodles or thin strands for spaghetti-like noodles.
Cooking: The freshly made noodles are cooked in boiling water until they reach the desired doneness. The cooking time varies depending on the thickness and type of noodle.
Cooling and storing: Once cooked, the noodles are typically rinsed with cold water to stop the cooking process and prevent sticking. They can be served immediately or stored for later use.
It's important to note that different noodle varieties may involve additional steps or variations in the process. The specific techniques and ingredients used can vary across regions and cultures, resulting in a wide array of noodle types with their own distinct characteristics.
Noodles can be made from a wide variety of ingredients, resulting in different textures, flavours, and nutritional profiles. Here are some common types of noodles and their primary ingredients:
Wheat Noodles: Made from wheat flour and water, these noodles are widely used in cuisines like Italian pasta, Chinese lo mein, and Japanese udon.
Rice Noodles: Made from rice flour and water, these noodles are popular in Southeast Asian cuisines like Thai Pad Thai, Vietnamese Pho, and Malaysian Char Kway Teow.
Egg Noodles: These noodles are made from wheat flour, eggs, and water. They are commonly used in dishes like Chinese Chow Mein and Western-style pasta.
Buckwheat Noodles: Also known as soba noodles in Japanese cuisine, these noodles are made from a mixture of buckwheat flour and wheat flour. They are often enjoyed cold with dipping sauces or in hot broths.
Bean Thread Noodles: Made from mung bean starch, these transparent and delicate noodles are commonly used in Chinese and Southeast Asian dishes.
Glass Noodles: Also known as cellophane noodles or bean vermicelli, they are typically made from mung bean or sweet potato starch. They are commonly used in Chinese, Korean, and Thai cuisines.
Shirataki Noodles: These translucent noodles are made from konjac yam flour and are extremely low in calories and carbohydrates. They are often used as a low-carb alternative in dishes.
These are just a few examples, and there are countless other variations of noodles made from ingredients like sweet potatoes, yams, cornstarch, and even vegetables like zucchini or carrots, which are used to make spiralized or "zoodles." The wide range of noodle options allows for diverse culinary experiences across different cuisines and dietary preferences.
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Long Life Noodles SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 8 MINUTES
INGREDIENTS
240g Dried Chinese Egg Noodles
2 tbsp Vegetable Oil
1 tbsp Rice Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tbsp Oyster Sauce
½ tsp Sugar
1/8 tsp or a pinch White Pepper
1 cup Fresh Shitake Mushrooms, destalked and cut into thin slices
3 Spring Onions, cut into 5cm lengths
Drizzle Sesame Oil
METHOD
Place the egg noodles into a pan of boiling water for 1-2 minute and once softened, strain through a sieve and then lay out onto a clean tea towel and allow to cool.
In a bowl combine the rice wine, light soy sauce and dark soy sauce, oyster sauce, sugar and pepper, mix well and place to one side.
Place a wok over a medium to high heat and once smoking add the oil along with the mushrooms and half the spring onions. After a minute of stir frying add the cooled noodles and continue to stir fry for another minute. Evenly pour over the sauce mixture and continue to cook for another 2-3 minutes being careful not to break up the noodles as long noodles represent prosperity. Finally add the remaining spring onions, stir gently to combine, then turn off the heat, drizzle with sesame oil and serve.
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Leave a comment
Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
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