长寿面
Longevity Noodles
Noodles symbolise a long life because of their length and are therefore served at special occasions such as birthdays and feast days. The noodles for this dish are particularly long and can be bought labelled as longevity noodles.
serves 4
250 g (9 oz) precooked longevity or dried egg noodles
100 g (3½ oz/1 cup) bean sprouts
100 g (3½ oz/1/3 cup) fresh or tinned bamboo shoots, rinsed
1 tablespoon oil
1 tablespoon finely chopped ginger
4 spring onions (scallions), thinly sliced
1 tablespoon light soy sauce
1 teaspoon roasted sesame oil
80 ml (2½ fl oz/1/3 cup) chicken stock
If using longevity noodles, cook in a pan of salted boiling water for 1 minute, drain, then rinse in cold water. If using dried egg noodles, cook in a pan of salted boiling water for 10 minutes, then drain. Wash the bean sprouts and drain thoroughly. Shred the bamboo shoots.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the ginger for a few seconds, then add the bean sprouts, bamboo shoots and spring onion and stir-fry for 1 minute. Add the soy sauce, sesame oil and stock and bring to the boil. Add the longevity or dried egg noodles and toss together until the sauce is absorbed.
