Dragon and phoenix longevity noodles

Name: Dragon and phoenix longevity noodles
Cook time: 1 h
Yield: 6, as part of a feast
Cuisine: Chinese
Ingredients: 500g fresh Hokkien noodles; 6 prawns, peeled and deveined; 2 chicken thigh fillets, sliced; 1 tbsp cornflour; ¼ cup vegetable oil; 2 thick sliced ginger, bruised; 3 cloves garlic, roughly chopped; ½ small carrot, cut into very thin matchsticks; 6 thin spring onions, cut into 5cm lengths (including dark green parts); ½ small carrot, cut into very thin matchsticks; 1 cup beansprouts; ½ tsp cornflour mixed with 2 tbsp cold water; ¼ cup coriander leaves, to serve; 2 tbsp fried shallots, to serve

Adam Liaw

February 2, 2016

Dragon and phoenix longevity noodles.William Meppem

Time:30 mins - 1 hourServes:6, as part of a feast

The two great mythical animals of Chinese legend - the dragon and the phoenix - are represented in this dish along with long noodles to ensure a long life.

Ingredients

500g fresh Hokkien noodles
6 prawns, peeled and deveined
2 chicken thigh fillets, sliced
1 tbsp cornflour
¼ cup vegetable oil
2 thick sliced ginger, bruised
3 cloves garlic, roughly chopped
½ small carrot, cut into very thin matchsticks
6 thin spring onions, cut into 5cm lengths (including dark green parts)
½ small carrot, cut into very thin matchsticks
1 cup beansprouts
½ tsp cornflour mixed with 2 tbsp cold water
¼ cup coriander leaves, to serve
2 tbsp fried shallots, to serve

Sauce

1 cup chicken stock
2 tbsp dark soy sauce
¼ cup oyster sauce
¼ tsp ground white pepper

Method

1. Pour warm water over the noodles and loosen them with your fingers. Drain and set aside. Cut through the back of the prawns almost all the way through and press down on the cut to butterfly the prawns. Toss the prawns and chicken thighs in the cornflour.
2. Combine the ingredients for the sauce in a separate bowl.
3. Heat the oil in a wok over high heat and add the ginger and garlic, frying until fragrant. Add the chicken and prawns and fry for about 2 minutes. Add the carrot and spring onion and toss for a minute. Add the sauce ingredients and bring to the boil. Add the noodles and toss to coat in the sauce. Allow to cook for about 3 minutes until the noodles are tender. Stir through the beansprouts and the cornflour mixture until the sauce thickens. Remove from the heat and serve scattered with the coriander and fried shallots.