Chinese Longevity Noodles (Chang Shou Mian)

Longevity noodles, also known as long life noodles, are an essential part of major celebrations for the Chinese. You’d be hard pressed to find a Chinese Lunar New Year or birthday celebration without them. Longevity noodles symbolize long life and good luck in Chinese culture. According to tradition, the cook can’t cut the noodle strands, and each long noodle must be eaten whole and not broken before being eaten.

Chang Shou Mian - Chinese Longevity Noodles

Chang Shou Mian – Chinese Longevity Noodles

In China, long life noodles symbolize longevity. They are traditionally eaten at birthdays and celebrations like Chinese New Year, weddings, and births, The chef never cuts them as that forebodes less than a long life. Slurping, of course, is necessary.
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Course: Lunch, Main Course
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler


  • Large pot
  • Colander
  • Small bowl
  • Wok or large skillet


  • 16 oz Chinese egg noodles, fresh or dry
  • ½ tsp Sugar
  • ½ tsp Salt
  • 1 tbsp Hot water
  • 1 tbsp Soy sauce
  • 1 tbsp Dark soy sauce
  • 3 tbsp Oyster sauce (Sub: vegetarian oyster sauce)
  • 1 tsp Chinkiang vinegar
  • 1 tsp Sesame oil
  • ½ tsp White pepper
  • 6 tbsp Vegetable oil
  • 1 cup Onion, thinly sliced
  • 4 cups Napa cabbage, washed and dried, thinly sliced
  • 5 Fresh shiitake mushrooms (Sub: dried shiitake mushrooms, reconstituted)
  • ¼ medium Red bell pepper, sliced thin
  • 8 oz Chinese chives, cut into 2-inch long pieces with light and dark green parts separated. (Sub: 3 scallion cut into 1-inch lengths)


  • Boil noodles for 1 minute less than package's instructions, about 3 minutes. Immediately drain and toss in a little oil to keep them from sticking together.
  • In a small bowl, dissolve the sugar and salt in the hot water. Then add the soy sauces, oyster sauce, sesame oil, vinegar, and white pepper. Stir to combine.
  • Heat wok the wok until just smoking. Pour in 1/2 of the oil around the sides. Stir fry the onions, light green part of chives (or white part of scallions) and mushrooms until soft, about 5 minutes. Add cabbage and red bell pepper. Stir fry until soft, about 3-5 minutes.
  • Add 1 tbsp oil and noodles. Stir fry everything until noodles get warm, 30 seconds. Spread sauce mixture over everything and gently stir-fry for 1 minute to distribute evenly. Add another tablespoon or two of oil if noodles are sticking together.
  • Add remaining chives and mix until the are bright green and noodles are heated through, about 1 to 3 minutes.


Calories: 475kcal | Carbohydrates: 55g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 951mg | Potassium: 1017mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3642IU | Vitamin C: 125mg | Calcium: 295mg | Iron: 4mg

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