Longevity noodles, known as ‘changshou mian’ in Chinese, are more than just a delicious meal - they're a symbol of wishes for a long, prosperous life. 

These extra-long wheat noodles are traditionally served uncut to preserve their meaning, making them a centrepiece at birthday celebrations, New Year festivities, and other auspicious occasions. The key to perfect longevity noodles lies in their silky texture and careful preparation that keeps each strand intact, delivering both incredible taste and cultural significance.

At our Main Street Rutherglen venue, Thousand Pound, these noodles have been a beloved dish on rotation. We're grateful to our talented kitchen team, led by Executive Chef Jack Cassidy, whose Asian heritage and culinary expertise bring authentic flavours and techniques that truly set our venue apart. Make sure you put Thousand Pound on your itinerary next time you visit the region.

Noodle Ingredients:

250g all purpose flour 

138g cold water 

2g salt

Curry Paste Ingredients:

1 long green chilli 

1 shallot peeled 

3 cloves garlic peeled 

½ stick lemon grass 

1 thumb size piece ginger 

1 thumb size piece galangal 

1 bunch coriander 

Juice of one lime 

4 kaffir lime leaves 

250ml coconut cream

Vegetable oil

Fish sauce to taste 

Additional lime juice to taste 

Castor sugar to taste 

Method:

NOODLES: Combine all noodle ingredients in a mixing bowl and stir until a shaggy dough forms. Transfer to a lightly oiled bench - this prevents sticking and helps bring the dough together. Once it feels tight, place it in a lightly oiled bowl and rest for 10 minutes; don’t worry if it’s not yet smooth. Knead the dough until firm, then rest again for 10 minutes. Repeat once more. By the final rest, the dough should be smooth and supple.

To shape the noodles, roll the dough - whole or divided in two - on a lightly oiled surface as you would gnocchi, working it back and forth until long strands form. Blanch in boiling salted water for 3–4 minutes, depending on thickness. Once cooked, coat lightly in oil to prevent sticking.

CURRY: To make the curry paste, blend the chilli, shallot, garlic, lemongrass, ginger, galangal, coriander, lime, and a splash of vegetable oil in a high-speed blender until a coarse paste forms. In a pot, warm the coconut cream with the kaffir lime leaves, then stir in the paste. Cook over medium heat for 15–20 minutes, or until the raw edge is gone and the paste is aromatic and well integrated. Once satisfied with the flavour, strain through a fine sieve into a container.

Season with fish sauce, sugar, and lime juice to taste - start small, as you can always add more but not take it away.

To assemble, add the noodles and curry to a pan and gently warm through. Take care not to stir too vigorously, as the noodles may break. Once heated through, it’s ready to serve.