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Lunar Longevity Noodles
Lunar Longevity Noodles

Lunar Longevity Noodles

with Portobello Mushrooms, Spring Onion and Crispy Onions

Recipe Development Team
Recipe Development TeamPublished on May 06, 2025
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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!

Tags:
Calorie Smart
•Veggie
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Soya
•Sesame

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Portobello Mushrooms

160 grams

Green Beans

2 unit(s)

Spring Onion

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

15 grams

Ginger Puree

50 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

15 grams

Sriracha Sauce

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2068 kJ
Energy (kcal)494 kcal
Fat14.6 g
of which saturates3.7 g
Carbohydrate77.3 g
of which sugars25.1 g
Dietary Fibre4 g
Protein11.8 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Sieve
•Medium Saucepan
•Large Frying Pan

Cooking Instructions and Tips

Do the Prep
1

a) Boil a full kettle for the noodles.

b) Meanwhile, thinly slice the mushrooms. Trim the green beans, then cut into thirds.

c) Trim and thinly slice the spring onions.

Boil the Noodles
2

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.

Time to Fry
3

a) Heat a drizzle of 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 until golden, 6-8 mins. 

Add the Flavour
4

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.

Bring it all Together
5

a) Add the cooked noodles, sesame oil 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.

Serve Up
6

a) Share the noodles between your bowls.

b) Drizzle over the sriracha and scatter over the remaining spring onion.

c) Sprinkle over the crispy onions to finish.

Enjoy!

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