Longevity Noodles (Chinese Stir-Fried Wheat Noodles with Prawns and Greens)

• 45 ml Light soy sauce
• 60 ml Oyster sauce
• 2 tsp Caster sugar
• ½ tsp White pepper
• 2 tsp Cornflour
• 400 g Stir-fry wheat noodle
• 250 g Broccoli rabe
• 2 tbsp Sunflower oil
• 4 cloves Garlic
• 200 g Shiitake mushrooms
• 300 g Prawns, raw, peeled
• 2 tsp Toasted sesame oil

1. In a small bowl, whisk together the light soy sauce, oyster sauce, caster sugar, white pepper and cornflour until smooth. Set aside so the cornflour fully dissolves.
2. Bring a large pot of water to the boil. Cook the noodles just until loosened and springy, then drain well in a colander and rinse briefly under cold water to stop them cooking.
3. Trim any tough ends from the broccoli rabe, then cut into bite-sized lengths. Thinly slice the garlic and slice the shiitake mushrooms.
4. Heat a wok over high heat until very hot, then add the sunflower oil. Add the garlic and stir-fry for 15 to 30 seconds until fragrant, then add the shiitake mushrooms and cook for 2 to 3 minutes until glossy and lightly browned at the edges.
5. Add the prawns and stir-fry for 2 to 3 minutes until they turn pink and are just cooked through. Add the broccoli rabe and stir-fry for 1 to 2 minutes until bright green and starting to soften.
6. Add the drained noodles and pour in the sauce. Toss and lift continuously for 2 to 3 minutes until the noodles are evenly coated and the sauce turns glossy and lightly thickened; add a splash of water if it looks too tight.
7. Turn off the heat and drizzle over the toasted sesame oil, tossing once more. Serve straight away, keeping the noodles as long and intact as you can for a celebratory finish.

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