Lunar Longevity Noodles
with Portobello Mushrooms, Spring Onion and Crispy Onions
Welcome in the first new moon of the New Year with recipes inspired by traditional festival feasts. Longevity noodles symbolise a long and prosperous life, often found at celebratory Chinese banquets. Traditions dictate that these noodles can't be cut by the chef and each strand needs to be eaten whole - no breaking it before you eat it or you'll risk bad luck!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Portobello Mushrooms
150 grams
Green Beans
2 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
15 grams
Ginger Puree
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
1 pinch
Chilli Flakes
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle for the noodles.
b) Meanwhile, thinly slice the mushrooms. Trim the green beans, then cut into thirds.
d) Trim and thinly slice the spring onions.
a) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil. Once boiling, add the noodles and green beans.
b) Cook until the noodles are cooked and the beans are tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
a) Heat the sesame oil in a large frying pan on high heat.
b) Once hot, add the mushrooms to the pan and season with salt and pepper.
c) Cook, stirring, until golden, 6-8 mins.
a) Once the mushrooms are golden, add the ginger puree and the white parts of the spring onions to the mushrooms.
b) Stir-fry until fragrant, 1 min.
c) Stir the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount) into the pan.
d) Bring to the boil and simmer until the sauce is reduced slightly, 2-3 mins.
a) Add the cooked noodles and beans to the mushroom pan.
b) Toss to coat and simmer until piping hot, 1-2 mins.
c) Add a splash of water if you feel it needs it.
a) Share the noodles between your bowls.
b) Scatter over the remaining spring onion.
c) Sprinkle over the crispy onions and chilli flakes (add less if you'd prefer things milder) to finish.
Enjoy!
