Created/ Adapted by Colette Edwards- SAKG Kitchen Specialist Burleigh Heads State School.

Longevity Noodles

Season: Traditionally cooked for Chinese New Year Type: Noodles Difficulty: Easy Serves: 6 or a class for a taste Fresh from the garden: Spring onions, ginger, garlic Recipe source: www.taste.com.au

Equipment:

Mixing bowl

Measuring cup and spoons

Knives

Chopping boards

Scales

Measuring jug

Wok

Wooden spoon

Serving bowls and spoons

Ingredients:

450g packet fresh thin egg noodles

1 1/2 tablespoons vegetable oil

2 lup chong sausages, thinly sliced

4cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

150g oyster mushrooms, thickly sliced

200g fresh shiitake mushrooms, thickly sliced

200g sugar snap peas, trimmed

1/2 cup chicken stock

2 tablespoons soy sauce

1/3 cup oyster sauce

2 teaspoons sesame oil

2 cups bean sprouts, trimmed

Fresh coriander leaves, to serve

What to do:

Wash your hands and collect the equipment and ingredients you need for this recipe.

Prepare the egg noodles following packet directions.

Heat oil in a wok over high heat. Add sausage. Stir-fry for 2 minutes or until golden. Add

ginger and garlic. Stir-fry for 1 minute or until fragrant. Add mushroom. Stir-fry for 2

minutes or until softened.

Add noodles, sugar snap peas, stock, soy and oyster sauce. Stir-fry for 2 minutes or until

heated through. Add sesame oil and bean sprouts. Stir-fry for 1 minute. Serve sprinkled with

coriander.

Notes: Noodles represent a long life, so the longer, the better – it's bad luck to cut them

when making Longevity noodles.