Longevity Noodles

This is usually reserved for Lunar New year although it's tasty enough for any special occasion.  Our viewers in Hong Kong and Singapore might also appreciate the thought.

It goes without saying, I love these, hence sharing.

Another 'whole is better than the sum of the parts' dish.  That's a mouthful, as are the noodles.  It's delicate and surprisingly tasty.

Noodles are a symbol of long life in lunar new year.  I just happened to find this recipe, added shrimp and the whole dish just sings (in harmony like a girl band formed by an X factor judge - or better).

Ok, I digress, the noodles are simply flavoured with ginger, light soy and sesame oil.  Nothing complicated.  Then add shrimp, mange tout, beansprouts and water chestnuts.

Ingredients (2):

100-130g egg noodles

10, raw and deveined shrimp

Sauce (A):

60 ml chicken or vegetable stock

2 tsp light soy sauce

1 tsp shaoshing rice wine

1/2 tsp sesame oil

Vegetables and aromats:

4 or 6 slices of fresh ginger, lightly bruised

100g mange tout

1/2 or 2/3 tin water chestnuts

1 cup (2 good handfulls) fresh beansprouts.

Method:

Blanch beansprouts for 30 seconds, rinse and leave in cold water.

Cook egg noodles in salted water, drain and drizzle with a little extra soy and sesame oil.

Fry ginger slices in wok or pan until brown around the edges (10 seconds). Add mange tout and cook 1 minute.

Add water chestnuts and prawns, cook 30 seconds.

Add beansprouts, cook 60 seconds.  Add sauce (A) and noodles, cook 2 minutes until the sauce is absorbed.

More inspiration from Asia:

Miso Salmon with Kale and Ginger Brown Rice