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Longevity Black Pepper Shanghai Noodles

TODAY Show: Joanne Chang cooks traditional Lunar New Year foods on February 19, 2015.
Samantha Okazaki / TODAY


  • 4 tablespoons oyster sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoons sweet soy sauce
  • 2 teaspoons black pepper
  • 1/2 cup water
  • 6 tablespoons canola oil
  • 1 cup sliced red and green peppers
  • 1/2 cup garlic chives
  • 1 inch knob of ginger, finely julienned
  • 1 clove garlic, minced
  • 6 ounces beef, sliced thin into matchstick pieces
  • 4 ounces shrimp, deveined
  • 1 pound wheat noodles (Shanghai noodles), blanched and shocked
  • 1 cup bean sprouts
  • a few cilantro springs
  • 1/4 lime wedge


Whisk together oyster sauce, soy, sweet soy, pepper and water in a small bowl and set aside.

In a wok, heat 3 tablespoons oil until hot and shimmering. Add peppers, chives, ginger, garlic, beef and shrimp and stir-fry over high heat for about a minute until meat starts to cook and peppers brighten in color. Remove from heat and add another 3 tablespoons of oil to the wok and add the cooked noodles. Stir for a few seconds and add the sauce. Stir the sauce and the noodles for a few seconds to coat the noodles and add the peppers and beef and shrimp. Cook stirring constantly for a few minutes. Add the bean sprouts and stir for a few seconds. Remove from heat, top with cilantro and a squeeze of lime and serve immediately.