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 Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe