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Longevity Noodles, emphasis on the long

Longevity Noodles, emphasis on the long

Long noodles are a symbol of long life in Chinese culture, and often are served at New Year banquets and other celebrations. We’re a young company and want as much longevity as we can get via our noodle offerings, so we rolled 4' noodles instead of the more traditional 2-2.5'. The sauce is a combination of ground pork, and Furikake State Bird Crunch with a bunch of chili flakes and other seasonings. The crunch and pork get cooked together before the other ingredients go in.



1lb Ground pork 
1T Ginger, minced
1t Salt
1T Shao Shing 
1-4T Sichuan or Korean chili flakes depending on spice preference (Gochu Garoo)
2T Toasted Sesame Oil 
High Temp Oil (Canola, Grapeseed, Sunflower) 
1 Bag Furikake State Bird Crunch (crushed) 
2T Oyster Sauce
2T Soy Sauce
2T Sherry Vinegar or Brown Rice Vinegar
1C Water from cooking noodles
1C Spinach or Baby Kale
4 Portions E-Fu or Ramen Noodles like the ones made by @sunnoodle  
Or homemade egg or ramen noodles rolled at least 2 feet long. 



  • Bring a pot of water to a boil. Cook noodles until al dente, rinse with cold water, toss with a little toasted sesame oil, and reserve. Reserve 1C of cooking liquid for sauce. 
  • Combine Pork, Ginger, Salt, Shao Shing, and Chili Flakes in a bowl. Mix thoroughly. 
  • Pre-heat a skillet or wok on high heat, brown meat mixture thoroughly while breaking up into small pieces with a spoon. 
  • When meat is browned and almost cooked through, add State Bird Crunch and stir to incorporate. 
  • Add oyster sauce, sherry vinegar, and cooking liquid and stir to coat pork. 
  • When coated, add greens and noodles. Toss to dress noodles.
  • Garnish with additional State Bird Crunch and Chili Flakes. 

    Serves 4 as a side, 2 as a meal


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