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Photo of Longevity noodles by WW

Longevity noodles

6 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min


Fresh Singapore noodles

440 g

Canola oil

2 tsp, or sunflower

Shiitake mushrooms

100 g, thinly sliced


1 medium, cut into matchsticks

Raw peeled prawns

500 g, peeled, tails intact


2 clove(s), thinly sliced

Fresh ginger

1 tsp, finely grated

Snow peas

150 g, thinly sliced

Chinese cabbage (wombok)

4 cup(s), 320g (see note)

Canned water chestnut, rinsed, drained

135 g, (Buy 225g can)

Oyster sauce

2 tbs

Reduced salt soy sauce

1 tbs

Green shallot(s)

2 individual, thinly sliced


  1. Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
  2. Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mushrooms and carrot for 1–2 minutes or until mushrooms are tender. Add prawns, garlic and ginger and stir-fry for 1 minute.
  3. Add snow peas and wombok and stir-fry for 2 minutes or until wombok starts to wilt and prawns change colour. Add water chestnuts, oyster and soy sauces, noodles and half the shallots and stir-fry for 1–2 minutes or until heated through. Serve sprinkled with remaining shallots.


SERVING SUGGESTION: Fresh bean sprouts. TIP: You will need ½ small wombok for this recipe.