Longevity Noodles
By Morrisons
Published on 21 January 2026
Discover the art of handmade Longevity Noodles with this simple 2-ingredient recipe. Learn how to make authentic, long Chinese wheat noodles from scratch using just flour and water. The perfect activity for Lunar New Year traditions, these silky, springy noodles are easier to make than you think! In Chinese culture, cutting longevity noodles is considered unlucky as it represents 'cutting life short.' Always serve them with tongs and encourage your guests to slurp the entire strand in one go, it’s part of the fun!Time and servings
48 minsTotal time
2Servings
15 minsPrep time
3 minsCooking time
Ingredients
- 300g all-purpose flour, plus extra for dusting
- 150ml warm water
- ½ tsp salt
- 1 tsp vegetable oil (optional to coat the dough)
Method
Step 1
In a large bowl, whisk the salt into the flour. Slowly pour in the warm water while stirring with chopsticks or a fork until a shaggy dough forms.Step 2
Tip the dough onto a clean surface. Knead for 8-10 minutes by hand. At first, it will be rough, but keep going until it is completely smooth and elastic. Top tip: Handmade noodles have a 'Q' texture, a Taiwanese term for that perfect, springy, al dente bite. The longer you knead the dough, the better that 'Q' bounce will be!Step 3
Shape the dough into a ball and lightly coat it with a tiny bit of oil. Place it back in the bowl, cover with a damp cloth or cling film, and let it rest for at least 30 minutes. This relaxes the gluten so the noodles don't snap when you stretch them.Step 4
Once rested, on a lightly floured surface, roll the dough out into a large, thin rectangle (about 2mm thick).Step 5
Dust the top of the dough generously with flour. Fold the dough over itself in 3-inch wide zig-zags (like an accordion) so you have a long, flat stack of layers.Step 6
Use a sharp knife to cut the stack into thin strips. Remember: The thinner you cut them, the more they will expand when boiling. Do not cut across the length, you want the longest strands possible!Step 7
Gently lift the noodles and shake them out. They will unravel into beautiful, long, hand-cut ribbons. Dust with a little more flour so they don't stick.Step 8
The Quick Boil: Drop the noodles into a large pot of boiling salted water. Stir gently with tongs to separate them. They only need 2-3 minutes. You will know they are done as soon as they float to the surface.Step 9
Drain immediately and rinse with cold water if you aren't using them straight away, or toss them directly into your stir-fry sauce.