Skip to main content

Char Siew Sou Mein ~ Longevity Noodles


I served the  'Char Siew'  with Sou Mein ~ longevity noodles which are traditionally served during birthdays .... long, uncut noodles which signify long life!




Long, flat, dry noodles that resemble spaghetti








I've grown a liking to this type of noodles as they're a bit chewy on the inside and there's less lye water.  This plate of noodles is indeed very delectable especially with 'Char Siew' gravy add-on.  I'll definitely be making this again for sure.

Ingredients
  • A packet of noodles   -  I used 210 gm for 3 servings
  • Char Siew ~ BBQ pork
  • Sesame oil
  • Light soya sauce
  • Spring onions
  • Vegetables of your choice
  • Pepper
Preparation
  1. Bring a pot of water to the boil, blanch some vegetables, remove, drain and set aside.
  2. In the same pot of boiling water, add in the lightly rinsed noodle sticks and let cook for about 7 mins., al dente.
  3. Take out the noodles with a strainer, drain off excess water and place on a serving plate.
  4. Drizzle on some sesame oil and light soya sauce, mix well.
  5. Mix in some Char Siew gravy.
  6. Slice up some Char Siew and place on top of the noodles.
  7. Add in some blanched vegetables, garnish with some chopped spring onions and add on a dash of pepper.
  8. Serve immediately. 
Note:  Click ' here' for the recipe of Char Siew ~ BBQ Pork






I'll be submitting this entry to 'Quickies noodle challenge' which is  hosted by 
Labels:

Comments

  1. Elin ChiaDecember 3, 2010 at 8:17 AM

    Wow....who's birthday this time ? :) I love this kind of noodles..it has a nice texture....my grandma used to cook this noodles for our birthdays :) but now the younger generations doesn't practice this any more :p

    Your BBQ pork looks delish in this noodles....now hunger pang just drooling at them....breakfast time !!!

    ReplyDelete
  2. denise @ quickies on the dinner tableDecember 3, 2010 at 12:14 PM

    Very nice! It looks so appetising with the sticky char siew and so much crunchy green veg on the side! If only we could buy char siew noodles like this, outside the home *sigh*

    Thanks for your supporting our challenge with this yummy looking entry :)

    ReplyDelete
  3. penny aka jeroxieDecember 3, 2010 at 12:50 PM

    It has been awhile since I have eaten any of this noodle on my birthday. Grandma used to make them

    ReplyDelete
  4. WendyinKK December 3, 2010 at 1:11 PM

    I only eat Sau Mein at birthday meals in Restaurants, never thought of cooking at home.
    And usually in restaurants, they seem thinner.
    I'll try to watch out for a pack of this.

    ReplyDelete
  5. busygranDecember 3, 2010 at 3:01 PM

    Your char siew came in handy for this noodle dish. They complement each other.

    ReplyDelete
  6. MaryMohDecember 3, 2010 at 10:24 PM

    Wow...this looks very mouth-watering. I can have this any time :D Your mee suah looks fat! :P My mom used to cook it in chicken soup for birthdays. Wishing you luck for the entry.

    ReplyDelete
  7. ann lowDecember 3, 2010 at 10:26 PM

    Cheah, I love everything on this plate. Looks so delicious!

    ReplyDelete
  8. Angie's RecipesDecember 4, 2010 at 3:55 AM

    A bowl of comfort! LOoks mouthwatering!

    ReplyDelete
  9. lenaDecember 4, 2010 at 8:27 AM

    somebody also gave me this same pack of noodles long ago and i cooked that dry with minced meat, this just reminded me to cook the noodles again maybe with char siew, ha!..this noodle actually taste not bad, very smooth.

    ReplyDelete
  10. Sokehah cheahDecember 4, 2010 at 4:14 PM

    Elin
    Everybody's birthday, ha, ha!

    denise
    You are most welcome. Just join for the fun of it!

    Penny
    Looks like all grandmas know how to prepare this longevity noodles!

    Wendy
    There are other brands of this longevity noodles as well in the market. Notice that nowadays if we order sou mein in the restaurants they serve all egg noodles or wonton mee or even Hakka mee.

    busygran
    Oh yes, they do!

    MaryMoh
    Thanks. Are you going to join in too?

    Anncoo
    Thank you so much!

    Angie
    Ya, one dish meal!

    lena
    Yes, not bad. Prefer this to the yellow Hokkien mee, a lot of lye water and oily.

    ReplyDelete
  11. Smoky Wok (formerly Tastes of Home)December 4, 2010 at 6:38 PM

    Love this tasty and auspicious dish! My type of comfort food :D

    ReplyDelete
  12. Sokehah cheahDecember 4, 2010 at 10:36 PM

    Jen
    Yes, easy one dish meal!

    ReplyDelete
  13. Quay Po CooksDecember 5, 2010 at 12:25 AM

    Cheah,
    My mum makes this noodles for us on our birthdays and she also make a red egg:D Your longevity noodles looks so inviting and I am going going to ask my mum to make me a bowl for lunch tomorrow. I showed your picture to her and she said it looks very delicious:D

    ReplyDelete
  14. Sokehah cheahDecember 5, 2010 at 9:31 PM

    Quay Po Cooks
    Oh, so is it your b'day tomorrow? You're so lucky to have your mum cook this for you.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more