Fried noodles with chicken, mushrooms & eggs

Fried noodles with chicken, mushrooms & eggs

Known as ‘long life’ (siu mie) noodles, these always have a special place at Petty Elliott's Lunar New Year table. The key is to ensure the noodles are never cut before serving and eating – hence long life! 

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr
  • Pluscooling + optional overnight soaking

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  • 4 eggs
  • 250g pack medium egg noodles
  • 2 tbsp toasted sesame oil
  • 300g chicken breast, thinly sliced into strips
  • 20g ginger, peeled and finely grated
  • 2 tbsp apple cider vinegar (or white wine or rice vinegar)
  • 4 tbsp soy sauce
  • 2 tbsp cornflour
  • 3 tbsp Vegetable oil
  • 150g portabella mushrooms, cut into roughly 1cm chunks
  • 3 clove/s garlic, finely grated
  • 120g cabbage (any variety), thinly sliced
  • 3 tbsp Cooks’ Ingredients Ketjap Manis
  • 1 tsp ground white or black pepper
  • 4 salad onions, thinly sliced
  • Sambal or sriracha, to serve


  1. Bring a large pan of water to the boil, then lower in the eggs and cook for 8-10 minutes (depending on size). Carefully drain in a colander and run under cold water to stop further cooking. Sit in a bowl of cold water for 10 minutes, then continue with the Cook’s Tip below left if making tea eggs. Once cool, peel off the shells and cut each egg in ½, ready to serve.

  2. Bring a pan of water to the boil and cook the noodles according to pack instructions. Drain, then rinse under cold water straight away to stop the cooking process. Drizzle with the sesame oil and toss through the noodles. Set aside.

  3. Put the chicken in a bowl, then add the ginger, vinegar, 2 tbsp soy sauce and the cornflour; mix well. Heat 2 tbsp oil in large frying pan or wok over a medium-high heat. Add the chicken and sauce; stir fry for 5 minutes until the chicken is golden brown, cooked through with no pink meat remaining and the juices run clear. Transfer the chicken to a clean plate or bowl. Add the remaining 1 tbsp oil to the pan with the mushrooms; cook for 3-4 minutes, stirring occasionally. Stir in the garlic and sauté for 1-2 minutes, then add the cabbage and stir fry everything for a final 2-3 minutes. Transfer the vegetables to the bowl with the chicken and set aside.

  4. Add the noodles to the same pan and fry on a high heat for 1 minute, tossing from time to time. Add the remaining 2 tbsp soy sauce, the ketjap manis, pepper, cooked chicken and cabbage mixture plus ½ of the salad onions; toss everything together, then cook for 1-2 minutes. Serve in a bowl topped with the halved eggs and remaining salad onions with sambal or sriracha alongside.

Cook’s tip

Tea eggs
Put 3-4 tbsp Cooks’ Ingredients Ketjap Manis, 4 black tea bags, 2 cinnamon sticks and 2 star anise in a pan with 500ml water, bring to the boil, then remove from the heat and set aside to infuse for 10 minutes. Transfer to a mixing bowl and add a further 500ml water. Tap the boiled eggs on the work surface to crack the shells while still keeping them intact. Plunge into the tea mixture and soak for 3-4 hours in the fridge, ideally overnight. Remove from the liquid just before serving. 


Typical values per serving when made using specific products in recipe


2,597kJ/ 619kcals



Saturated Fat












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