Food

Stir-Fried Longevity Noodles

Hey good people!

It’s Day 4 of the Restricted Movement Order in Malaysia. Things have been pretty uneventful in the house – been spending it working on stories, doing some part-time writing gigs, catching up on games (playing Shin Megami Tensei Devil Survivor rn) and sorting out some old photos. It’s difficult to keep away from negative news when my dad has been tuning in to the TV 24/7. Of course everyone is feeling worried about the recession hitting (which I’m sure it will with how things are going), but there’s nothing we can do about it now except play our part and hope that things resume some normalcy in the coming months.

But enough doom and gloom. I made some food! 😀

PS: I’m not the best cook, but I survived living on my own while I was at uni in the UK, so it’s not like I’m terrible at it or anything lol. But don’t expect gourmet-level recipes.

STIR-FRIED LONGEVITY NOODLES 

Longevity noodles, also known as e-fu noodles, are soft and silky wheat noodles that are often eaten at celebrations such as birthdays and weddings, since they symbolise longevity and prosperity. The strands are long and thick with a slightly chewy texture. You can easily get them at most Asian grocery stores. We had some leftover roast chicken from lunch, so I thought of tossing some ingredients together to make stir-fried noodles.

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Ingredients: 

  • 1 packet of longevity noodles
  • 2 cloves garlic, finely chopped
  • 3 squid, cleaned and sliced into small pieces. Marinade with salt, pepper and sesame oil to taste
  • 4 pieces back bacon, sliced into strips
  • 1 bunch choy sum
  • 1 tbsp oyster sauce + 1 tbsp concentrated chicken stock, mixed with 3 tbsp water
  • PS: we had roast chicken from lunch earlier, but you can replace it with a protein of your choice)

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Method: 

  1. Bring water to boil.
  2. Boil noodles for 8 minutes. Remove and blanch in cool water. This is to halt the cooking process and keep the noodles bouncy and al dente.
  3. Fry the back bacon until crisp. Set aside.
  4. Stir-fry garlic. Add in squid and stir fry quickly. Then add in vegetables, roast chicken and oyster sauce mix. `
  5. Add noodles in and toss everything evenly. Add water as needed if noodles look too dry.
  6. Garnish with back bacon. Serve.

 

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Tada!

It was quite tasty, if I do say so myself. lol

Getting fresh ingredients might be harder if the restricted movement order keeps up (some wet markets have been ordered to close since they can’t implement crowd control), so we’re trying to make fresh and healthy meals while we can, before resorting to canned / instant food.

I hope everyone is holding up well, wherever you are. If you do have access to fresh ingredients, then this is a great time to hone your cooking skills. Stay safe and healthy!

2 comments

  1. It looks yummy!
    Really? The longevity noodle is the e-fu noodle? Thanks for posting this, really. I eat ifu mie (e-fu noodle) all the time at street food stalls without knowing that it is “the” longevity noodle! 😀

    Liked by 1 person

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