Noodles in a spinach and garlic sauce

Name: Noodles in a spinach and garlic sauce
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: For the noodles; 400g dried longevity noodles or egg noodles (see tip); 3 tbsp toasted sesame oil; 2 spring onions, finely chopped; 1 tbsp sesame seeds; For the sauce; 2 tbsp rapeseed oil; 3 garlic cloves, crushed; 2 red chillies, deseeded and finely chopped; 1 large bunch fresh coriander, roughly chopped; 2 large handfuls spinach; 200ml vegetable stock; 3 tbsp premium reduced-sodium light soy sauce; Ground white pepper; 1 tsp cornflour mixed with; 1 tbsp water

By: Ching He Huang

Published: 3 Apr 19
Updated: 18 Mar 24

Test kitchen approved

Ching-He Huang‘s gorgeous noodle recipe is ready in just 20 minutes but packs a punch of flavour.

She says: “Noodles are a symbol of long life. These ‘longevity noodles’ are traditionally eaten by Fujian Chinese, dressed in a garlic sesame oil. This is my modern take, served in a garlic spinach sauce and topped with spring onions and sesame seeds.”

If you’re making a Chinese feast, try Ching’s wok-fried scallops, pork wontons, red-cooked cod and maple pineapple recipes.

Serves 4
Hands-on time 20 min

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Ingredients

For the noodles

400g dried longevity noodles or egg noodles (see tip)
3 tbsp toasted sesame oil
2 spring onions, finely chopped
1 tbsp sesame seeds

For the sauce

2 tbsp rapeseed oil
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
1 large bunch fresh coriander, roughly chopped
2 large handfuls spinach
200ml vegetable stock
3 tbsp premium reduced-sodium light soy sauce
Ground white pepper
1 tsp cornflour mixed with
1 tbsp water

Method

For the sauce, heat the rapeseed oil in a wok or pan over a high heat. Add the garlic and chillies, then fry for a few seconds to release their aroma. Add the coriander and spinach, then cook for a few minutes to wilt. Pour in the stock and soy sauce, then bring to the boil. Add a large pinch of ground white pepper and the cornflour mixture to the pan, then cook for a further minute to thicken slightly. Pour the sauce into a blender or food processor and blend until smooth. Return it to the pan, season to taste, then keep warm over a low heat.
Bring a large pan of water to the boil, add the noodles and cook for 2-3 minutes until al dente. Quickly drain and refresh under cold water, then drain well. Put back in the pan and season with the toasted sesame oil, tossing to coat the noodles well.
Divide the noodles among 4 bowls or put in the middle of a large platter. Pour the sauce around them and sprinkle over chopped spring onions and sesame seeds to serve.

Recipe from February 2019 Issue

Nutrition

Nutrition: per serving

Calories: 528kcals
Fat: 18.2g (2.3g saturated)
Protein: 15.3g
Carbohydrates: 72.3g (3.1g sugars)
Fibre: 6.8g
Salt: 2.1g

delicious. tips

Longevity noodles are a specific type of very long, thin wheat-flour noodle. My favourite brand is Mong Lee Shang (from larger Asian supermarkets). I love the packaging – it has a picture of an old man with a long white beard holding a peach. If you can’t find them, substitute egg noodles.
An aromatic white is the champion here. You could go for a New Zealand or Chilean sauvignon blanc, but the crisp zestiness of a riesling is even better. Try a dry Aussie or an off-dry German Mosel version.

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