Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)
Why this recipe works
- Savoury depth: Soy sauce, oyster sauce, Shaoxing wine, garlic, ginger and shiitake mushrooms build a light but deeply savoury coating for the noodles.
- Fast wok cooking: The prawns, greens and noodles cook quickly once prepped, keeping the dish fresh, springy and glossy.
- Balanced texture: Tender prawns, crisp-tender bok choy stems, wilted leaves and long wheat noodles give the stir-fry contrast without heaviness.
Get the most out of this recipe
Timing notes
- Prep before heating the wok: Slice the aromatics, mushrooms and bok choy before stir-frying; the cooking stage moves too quickly for chopping as you go.
- Best served immediately: Serve as soon as the sauce coats the noodles so they stay springy rather than clumping or absorbing too much sauce.
Authenticity notes
- Celebration dish: Longevity noodles are strongly associated with birthdays and festive meals, where the long noodles symbolise long life.
- Keep the noodles long: Handle the noodles gently and avoid cutting them; their length is part of what makes the dish recognisable.
- Flexible additions: Seafood, mushrooms and Chinese greens are common-style additions, but the key identity remains the long noodles and light savoury stir-fry.
Ingredient notes
- Use long wheat noodles: Choose long stir-fry wheat noodles where possible, as shorter or brittle noodles lose the distinctive look and symbolism of the dish.
- Shaoxing wine adds aroma: Shaoxing cooking wine gives the sauce a rounded, savoury fragrance; dry sherry is the closest practical substitute.
- Separate the bok choy: Cook the stems before the leaves so the stems stay crisp-tender while the leaves just wilt.
Common mistakes
- Overcooking the prawns: Remove the prawns once they begin to turn pink, then return them briefly at the end so they finish cooking without becoming rubbery.
- Using a lukewarm wok: Start with a very hot wok so the vegetables sear quickly and the noodles pick up the sauce without steaming heavily.
- Breaking up the noodles: Lift and toss rather than stirring aggressively; this keeps the noodles intact and prevents a tangled, broken texture.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, stir together the light soy sauce, oyster sauce, Shaoxing Cooking Wine, caster sugar and white pepper until the sugar dissolves. Set the sauce by the hob so it is ready to go.
- Prepare the aromatics and vegetables: finely slice the garlic and ginger, slice the shiitake mushrooms, and separate the bok choy stems from the leaves. Cut the stems into bite-size pieces and keep the leaves whole where possible, then slice the spring onions and keep a small handful aside for finishing.
- Bring a large pot of water to the boil. Add the noodles and cook just until loosened and barely tender, keeping them as long as possible, then drain in a colander.
- Return the noodles to the pot and toss with 1 tbsp of the toasted sesame oil to stop them sticking. Keep them warm while you stir-fry.
- Heat a wok over high heat until very hot. Add the remaining 1 tbsp toasted sesame oil, then stir-fry the prawns for 1 to 2 minutes until they are just turning pink; transfer to a plate.
- Add the garlic and ginger to the wok and stir-fry for 20 to 30 seconds until fragrant. Add the shiitake mushrooms and bok choy stems, then stir-fry for 2 to 3 minutes until the mushrooms soften and the stems are crisp-tender.
- Add the bok choy leaves and most of the spring onion, and toss for 30 to 60 seconds until the leaves just wilt. Return the prawns to the wok.
- Add the noodles and pour in the sauce around the sides of the wok. Toss and lift with a wooden spoon for 1 to 2 minutes until everything is evenly coated and the prawns are cooked through; keep the noodles as long and unbroken as you can.
- Serve straight away, topped with the reserved spring onion. If the noodles look a little dry, toss for a few seconds more to help the sauce cling and gloss the noodles.
Recipe notes
Tips
- To keep the noodles long, loosen them gently in the boiling water and drain as soon as they are just tender, then toss rather than stirring aggressively in the wok.
- Have everything prepped before you start cooking; the stir-fry moves quickly once the wok is hot.
- Food safety: make sure the prawns are fully cooked (opaque and piping hot) before serving.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace bok choy with broccoli for a different but still traditional-style Chinese green.
- Replace prawns with squid for a different seafood version; cook briefly so it stays tender.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a hot wok or large frying pan with a splash of water, tossing just until piping hot; avoid overcooking the prawns.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Crustaceans Gluten Molluscs Sesame Soybeans Wheat
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