Longevity Noodles
Long, uncut noodles from the wok with pak choi and shiitake. This is the dish for a Chinese birthday.
- Preparation
- 10 min
- Cook/bake time
- 8 min
- Total
- 18 min
- Difficulty
- Easy
- Calories
Long, uncut noodles from the wok with pak choi and shiitake. This is the dish for a Chinese birthday. The noodles remain whole. This is symbolic of a long life, but it has a practical consequence: they must go into the wok in one go and must not be stirred to pieces. The heat is crucial.
Step-by-step instructions
- 1
Mix the sauce in advance
Mix both soy sauces, oyster sauce, sesame oil, sugar, water and pepper in a small bowl. Everything happens too fast in the wok to measure anything. What is not ready beforehand will not be ready in time.
- 2
Cook the noodles briefly
Cook the noodles one minute less than stated on the packet and do not cut them. Drain them, rinse them briefly with cold water and let them drain thoroughly. Wet noodles cool down the wok and then steam instead of frying.
- 3
Let the wok get hot
Heat the wok or a large pan dry until it is really hot, and then add the oil. It should immediately run out thinly and shimmer slightly. Fry the garlic, ginger, shiitake and pak choi stems over high heat for two minutes, moving constantly.
- 4
Noodles and sauce
Add the drained noodles in one go and the sauce immediately over them. Lift everything from bottom to top with two turners or chopsticks instead of stirring. This keeps the noodles long. Two minutes until the sauce is absorbed and shines.
- 5
Fold in the greens and serve
Add the pak choi leaves and spring onions and fold them in for thirty seconds until they just collapse. Take the wok off the heat immediately, otherwise they will continue to cook in the residual heat. Straight from the pan onto the plates. This dish does not wait.
