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A pan of longevity yi mein noodles with ginger chive chicken, getting pulled up with red chopsticks.

Longevity Noodles (Yi Mein) with Ginger Chive Chicken

Long noodles, long life… and honestly, long seconds because everyone goes back for more. These Longevity Noodles (Yi Mein) with Ginger Chive Chicken are the kind of dish that makes you pause after the first bite and say, “Oh wow.”
Silky wheat noodles get tossed in a savoury soy and sesame sauce, then topped with tender, gently poached chicken and that vibrant ginger–chive oil that sizzles when it hits the bowl. It’s fresh, punchy, and full of texture, especially once you add cool cucumber and a spoonful, or three, of chili crisp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Chinese / Cantonese-inspired
Servings 4 - 6

Ingredients
  

Chicken and Poaching Liquid

  • 1 ½ lbs boneless, skinless chicken thighs 680 g
  • 6 cups water 1.4 L
  • 2 teaspoon kosher salt
  • 1 oz fresh ginger, sliced 25 g
  • 2 cloves garlic lightly smashed (optional)

Ginger Chive Sauce

  • 1 cup 45 g Chinese chives, finely sliced
  • 2 tablespoon 20 g fresh ginger, very finely grated
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 6 tablespoon 90 ml avocado oil (or another neutral oil)
  • 2 tablespoon light soy sauce
  • 2 tablespoon warm poaching liquid plus more if needed

Noodles

  • 15 oz dried wheat noodles (Yi Mein, E-fu or yee mein noodles are traditional for longevity) 440 g

Longevity Noodle Sauce

  • 3 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoon dark soy sauce optional, for a deep colour
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon sugar
  • ¼ teaspoon white pepper
  • ⅓ cup warm chicken poaching liquid 80 ml

To Finish

  • 3 to 4 tablespoon chili crisp to taste
  • 1 teaspoon toasted sesame oil optional to make a more “drizzly”
  • ½ large English cucumber julienned
  • Toasted sesame seeds

To finish

  • 3 to 4 tablespoon chili crisp to taste
  • 1 to 2 tablespoon neutral oil (optional, to make a more “drizzly” chili crisp oil) 15 to 30 ml
  • 1 large cucumber julienned (optional, for crunch and freshness)
  • Toasted sesame seeds optional

Instructions
 

Poach the Chicken

  • Place the water, salt, ginger, and garlic in a 3.5-quart sauté pan. Bring to a full boil. Add the chicken thighs and return to a gentle simmer. Reduce the heat to low so the liquid barely bubbles. Simmer for 10 to 12 minutes. Turn off the heat, cover the pan, and let the chicken rest in the liquid for 8 to 10 minutes.
  • Expert Tip: Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C). This "passive poaching" method keeps the thighs incredibly succulent. Slice the chicken after it has rested for 5 minutes. Reserve 1 cup of the poaching liquid.

Cook the Noodles

  • Bring a large 8-quart stockpot of well-salted water to a boil. Add the noodles and cook according to the package instructions until just tender. Reserve 1 cup of noodle water, then drain and rinse the noodles.

Make the Ginger–Chive Sauce

  • Place the sliced Chinese chives, grated ginger, salt, and sugar in a heatproof bowl. Stir to combine.
  • Heat 6 tablespoon (90 ml) of neutral oil in a small skillet until it is shimmering. Look for the very first wisps of smoke to rise from the pan.
  • The Sizzle Test: Drop one piece of chive into the oil; it should bubble and sizzle instantly. If it does, carefully pour the hot oil over the chive mixture. It will foam and sizzle loudly, this is exactly what you want! Once the bubbling stops, stir in the light soy sauce and 2 tablespoon of the warm poaching liquid. This "flash-fries" the aromatics, removing their raw bite while locking in their bright green colour.

Create the Noodle Sauce

  • In the 3.5-quart sauté pan over medium heat, combine the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and ⅓ cup of the reserved chicken poaching liquid. Whisk together and warm for 2 minutes until the sugar dissolves.

Toss and Assemble

  • Add the cooked noodles to the sauté pan with the sauce. Toss gently for 1 to 2 minutes over medium-low heat until the noodles are glossy and have absorbed the flavours. If the noodles seem too dry, add a splash of the reserved noodle water.

Serving

  • Arrange the sliced chicken over the noodles. Spoon a generous amount of the Ginger Chive Sauce over the meat. Top with julienned cucumbers, toasted sesame seeds, and as much chili crisp as your heart desires. Serve family-style directly from the pan and extra chive sauce on the side.

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Keyword chinese new year noodles, chinese new year noodles recipe, chive chicken recipe, e fu noodles recipe, lunar new year food, lunar new year recipes
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