Asian

Sam Young's Chinese New Year long life noodles

Name: Chinese New Year long life noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 20g dried shrimp; 20g dried conpoy scallop; 50.00 ml vegetable oil; 15g ginger; 2 garlic cloves, thinly sliced; 4 long green shallots, half cut into 4cm-long pieces, half finely sliced into thin matchsticks; 100g shiitake mushrooms, thickly sliced; 300g long life fried egg noodles (from Asian grocers); 50.00 ml Chinese rice wine (shaohsing); 125ml chicken broth; 60g garlic chives, cut into 4cm batons; 20g concentrated chicken stock; 30.00 ml oyster sauce; 30.00 ml caster sugar; 20.00 ml soy sauce; 2 tsp dark soy sauce; 2 tsp sesame oil

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by Sam Young

SAM YOUNG, CHEF

Jun 16, 2023

“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!” – Sam Young

20g dried shrimp
20g dried conpoy scallop
2 1/2 tbs vegetable oil
3cm piece fresh ginger (15g), cut into thin matchsticks
2 garlic cloves, thinly sliced
4 long green shallots, half cut into 4cm-long pieces, half finely sliced into thin matchsticks
100g shiitake mushrooms, thickly sliced
300g long life fried egg noodles (from Asian grocers)
2 1/2 tbs Chinese rice wine (shaohsing)
1/2 cup (125ml) clear chicken broth
60g garlic chives, cut into 4cm batons

Seasoning

20g concentrated chicken stock
1 1/2 tbs oyster sauce
1 1/2 tbs caster sugar
1 tbs soy sauce
2 tsp dark soy sauce
2 tsp sesame oil

Method

1.

Place dried shrimp and conpoy in a small heatproof bowl and cover with 200ml boiling water. Stand for 30 minutes to soften. Drain, reserving soaking liquid.
2.

For the seasoning, combine all ingredients in a small bowl.
3.

Bring a large saucepan of water to the boil.
4.

Heat oil in a large wok over medium heat. Add ginger, garlic and 4cm shallot pieces and stir-fry for 2 minutes or until softened. Add drained shrimp and conpoy and stir-fry for 2 minutes or until fragrant. Add shiitake mushrooms and stir-fry for 2 minutes.
5.

Add noodles to the boiling water and cook for 1 minute. Meanwhile, add the rice wine to the wok and stir-fry for 1 minute. Drain noodles and immediately add to the wok with chicken broth, the reserved shrimp and conpoy soaking liquid and the seasoning. Increase heat to high and stir-fry for 2 minutes for flavours to infuse. Toss through garlic chives and stir-fry for 30 seconds.
6.

Serve sprinkled with shallot matchsticks.