Longevity Noodles
This quick, deeply satisfying noodle dish is traditionally served at birthdays and Chinese holidays like Lunar New Year. The noodles symbolize long life, which is why Yi Mein (also called e-fu) noodles are the classic choice. These extra-long, bouncy, springy noodles are lightly fried, then dried into large round discs specifically for celebratory dishes.
If you can’t find Yi Mein, lo mein noodles work beautifully—just cook them according to the package directions. Either way, this dish is always a crowd-pleaser and incredibly easy to make. In fact, I love it so much that I don’t save it just for special occasions; it’s just as perfect for a cozy weeknight when I’m craving something savory and comforting.
Serves 4
INGREDIENTS
2 teaspoons sesame oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine
¼ teaspoon sugar
⅛ teaspoon white pepper
12 ounces Yi Mein noodles
2 tablespoons vegetable oil
1 bunch scallions, thinly sliced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
8 ounces shiitake mushrooms, thinly sliced
5 ounces thinly sliced Napa cabbage
METHOD
Make sauce—combine sesame oil, light and dark soy sauces, oyster sauce, rice wine, sugar and white pepper along with 1 tablespoon warm tap water in a bowl and set aside.
Fill a wok with water and bring to a boil. Add noodles and cook for about 3 to 4 minutes—using a metal spatula to press the noodles below the water. Remove from wok and drain and set aside. Discard cooking water from the wok.
To the wok on high heat, add vegetable oil, then add scallions (leave a little behind for garnish), ginger, garlic mushrooms and cabbage and cook until tender—only about 1 to 2 minutes, then add back noodles along with sauce and toss to coat until noodles are warm—about 30 seconds.
Transfer to a platter, top with remaining scallion greens and serve.
Have you made it?
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