Longevity Noodles

These noodles are traditionally served at feasts & celebrations like Chinese New Year, so we decided to make ours from scratch. As you may have some time this week at home, we hope you’ll give it try. We used natural red dye from Beets, which means the noodles are both pretty and packed with nutrients like fiber & potassium. Follow us on Instagram for more #sedap recipes!

Prep Time

18 min.

Cook Time

10 min.

Total Time

28 min.


Quick & Easy


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300g  Beets (about 2-3 small Beets)
1 cup  Water (for blending)
300g  Plain Flour (or High Protein Flour)
2½ tsp  Salt
6 cups  Chicken or Vegetable Broth
 Soya Sauce
 Sesame Oil
 Chilli Oil (optional)
 Spring Onions (cut)
 Coriander leaves (for garnish)


  1. Clean and cut the beets into 2 cm cubes, then boil them in the TM6 with 1L of water at 100℃, reverse speed for 7 minutes.
  2. Drain the beets from the bowl and allow them the beets cool. Blend the beets using 1 cup of reserved boiled water, into a smooth paste at speed 6.5 for 2 minutes.
  3. Put the flour, ½ tsp salt and 1 cup of beet paste into a TM bowl and mix for 10 seconds at Speed 6.
  4. Knead the dough for 2 minutes (add more beet paste through lid hole if it’s too dry to combine).
  5. Once well combined, transfer the dough onto a mat with a thin layer of flour, then divide into 2 pieces, then again into 4, use one small piece at a time to make the noodles using a pasta machine (NB* Keep dough in bowl covered with cling film, or you can store in the fridge for one day, or freeze it for one month).
  6. Lay the cut noodles on a drying rack or floured surface until all done.
  7. Fill the pot with 1.6L water then boil the water for 5 minutes at 100℃ at Speed 3.5.
  8. Put the noodles to be cooked into the simmering basket and then cook for 2-3 minutes, remove the cooked noodles then run them under some cold water to cool and to stop them from sticking.
  9. Heat up some chicken broth (or vegetable broth), put some cooked noodles into a bowl, then pour in some broth.
  10. Drizzle 1 teaspoon of soya sauce, a few drops of sesame oil and some chilli oil* (optional) onto the noodles, then garnish with some coriander leaves or spring onions to serve.

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