Ching's Longevity Noodles
This is a very traditional dish served and eaten on special occasions such as Chinese New Year and, in particular, birthdays. The dish would typically be made for someone to wish them a long life. Noodle makers have to be very skilled to produce very ﬁne noodles without breaking them and it is much harder than making thick udon noodles.
In Beijing, Ken and I requested some noodle chefs make thin mian-sien noodles and they made a bowl quicker than it takes to cook a packet of instant noodles! (You can buy packets of dried, thin, longevity wheat ﬂour noodles. All you need to do is cook them in boiling water for less than 2 minutes and toss sesame oil through them to prevent them from sticking.)
I dressed the noodles they made with the ingredients with which we would traditionally serve the dish – garlic, salt, light soy and toasted sesame oil. Simple, but comforting, a reminder of home.
|500g (1lb 2oz)||cooked thin wheat flour noodles (225g/8oz dried weight)|
|1 tbsp||minced garlic|
|1 tbsp||light soy sauce|
|2 tbsp||toasted sesame oil|
|A pinch of||salt|
Toss the noodles with the garlic, soy sauce and sesame oil. Season with a pinch of salt and mix well, without breaking the noodles. Eat immediately.