BSY Chinese New Year long life noodles BSY Chinese New Year long life noodles

Also known as yifu or yi-mee or yimien, these Chinese noodles are known for their springy texture when cooked.


Serves 4


20 mins, plus soaking overnight



  • 20g dried shrimp
  • 20g dried conpoy
  • 2½ tbs vegetable oil
  • 2 spring onions, one cut into rounds, one finely sliced into thin batons
  • 3cm piece fresh ginger, peeled and julienned
  • 3 cloves garlic, peeled and finely sliced
  • 100g shiitake mushrooms, sliced
  • 300g eefu noodles (see note)
  • 2½ tbs shaoxing wine
  • 411ml can clear chicken broth
  • 60g garlic chives, cut into batons
  • 3g shrimp roe


  • 2 tbs concentrated chicken stock
  • 2 tbs oyster sauce
  • 3 tbs soy sauce
  • 1 tbs dark soy sauce
  • 1 tbs sesame oil
  • 2 tbs sugar


Soak the dried shrimp and conpoy overnight, with water just covering it. Drain just before you start cooking, reserving the liquid.
Fill a pot with water and bring it to a boil over high heat.
Heat up the oil in a large frypan or wok and gently sauté the spring onion batons, ginger and garlic for 2 minutes or until softened. Add the soaked conpoy and shrimp and sauté until fragrant, about 1 minute. Add the sliced shiitake next and toss together.
Add the noodles to the boiling water and cook for 1 minute.
Deglaze the pan with shaoxing. Drain the cooked noodles and immediately add to the pan along with chicken broth, reserved shrimp-conpoy liquid and all the seasoning ingredients, and cook for about 2 minutes. Toss in the garlic chives and cook for another 30 seconds.
Serve immediately, sprinkled with sliced spring onion and shrimp roe.

Originally published in The Costco Connection, Jan/Feb 2024. Pick up the latest copy at your local warehouse or read it online.