International Recipes and Cooking Around the World

Longevity Noodles

Chinese wheat noodles
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(Chinese egg noodles in broth)

Image Creative Commons by missmeng

Average: 4 (3 votes)

Longevity, or long-life, noodles are a popular Chinese dish for birthdays and Chinese New Year. As their name indicates, they symbolize living to a ripe old age. There are innumerable variations on the basic noodle dish; this one serves a simple broth over the yi mein egg noodles.

NOTE: It is very important not to cut or break the noodles while cooking or serving them. To do so would be very bad luck indeed!

4 servings


  • Chinese egg noodles -- 1 pound fresh, or 8 ounces dried
  • Chicken broth (low sodium) -- 5 cups
  • Light soy sauce -- 1/4 cup
  • Sugar -- 1 tablespoon
  • Salt and white pepper -- to taste
  • Water -- 2 tablespoons
  • Cornstarch -- 1 tablespoon
  • Ham, chopped -- 1/2 cup
  • Scallions, sliced thinly on the diagonal -- 4
  • Sesame oil (optional) -- 2 teaspoons


  1. Bring a large pot or wok of salted water to a boil over medium-high heat. Add the egg noodles and cook, until just done. Stir the noodles very carefully while they are cooking, preferably with chopsticks to avoid breaking any of the noodles. Drain the noodles carefully, rinse and portion them out into serving bowls.
  2. Add the broth, soy sauce and sugar to the pot or wok and bring to a simmer over medium heat. Adjust seasoning to taste with salt and white pepper.
  3. In a small bowl, make a slurry with the 2 tablespoons of water and the cornstarch. Whisk the slurry into the simmering broth to thicken it very lightly.
  4. Pour some of the broth into each bowl over the cooked noodles. Garnish each portion with ham, scallions and a few drops of sesame oil.

Longevity Noodles Variations

  • Vegetables: Add vegetables to the simmering broth: shiitakes, sprouts, snow peas, spinach.
  • Garnishes: Top each portion with a sliced hard-boiled egg, deep-fried tofu, poached and sliced chicken, char siu pork.
  • Stir a beaten egg into the simmering broth to form wispy ribbons.


Island sauce!!!!

This recipe calls for "fish". What type?. Sole, cod, flounder etc. will break up very easily once it has been cooked.
You could not saute' this fish. suggestions in consideration of a menu for my guests who are Puerto Rican. I am a Chef and I host Sweet 16 parties and Weddings. I want to be authentic.
Thankyou for any help you may give me.

Actually all the fish you mention are perfectly fine for sauteing. (Think sole meunière.) Sole and flounder are delicate, but that just means you use a delicate hand.

If you are cooking for large crowds though, a sturdier fish is a good idea. Cod is actually such a fish, either true cod or rock cod. Any type of firm, white-fleshed fish would do really. A common fish for catering chefs to use in a recipe like this is red snapper. Snapper is a common fish in the Caribbean, so it also fits the authenticity requirement.

The fish I have been told is used is snapper.

Marcel you could use any kind of fish that you could imagine. Lobsters, Blue Marlin, Shark you mane it and you could use it on. Most of the time we use it on Pargo or Mero Cabrilla(Spotted grouper snapper)

Is am island top sauce ,you could top any kind of fry fish with it is delicious