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Celebrate Lunar New Year with these longevity noodles made with chewy Yi Mein and mushrooms, brought together with a savory brown sauce and aromatics. {Vegetarian-Adaptable}

Longevity Noodles (Yi Mein, 伊面)

By Maggie Zhu
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
I make these Longevity Noodles with chewy Yi Mein, shiitake mushrooms, and a savory soy based sauce for a dish that comes together in about 30 minutes. This is a simple way to celebrate the Lunar New Year holiday or any other Chinese celebrations at home with noodles that carry meaning and are easy to prepare for family meals.

Ingredients

Sauce

Stir fry

  • 12 oz thick Shanghai Noodles (or udon noodles) (*Footnote 2)
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1/2 lb oyster mushrooms (or any other mushroom you prefer), cut to bite-size pieces
  • 2 cloves garlic , minced
  • 1 teaspoon minced ginger
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons mushroom soaking water
  • 8 stalks garlic chives , or 4 green onions, cut into 1” (5 cm) pieces
US Customary - Metric

Instructions

  • Add the shiitake mushrooms into a medium-sized bowl and add enough warm water to cover. Rehydrate for 15 to 20 minutes, until the mushrooms have turned tender throughout. Reserve 2 tablespoons of mushroom soaking water. Drain the mushrooms and thinly slice them.
  • Boil the noodles according to instructions. Then drain, rinse the noodles with cold running tap water to stop cooking and rinse off excess starch. Drain thoroughly and set aside.
  • Heat the oil in a large pan or wok over high heat. Add the oyster mushrooms. Let sear, stirring occasionally, until golden, about 3 minutes.
  • Add the sliced shiitakes. Stir and cook until the shiitakes gain some color, about 1 minute.
  • Add the ginger and garlic into the pan, and toss for 30 seconds. Pour in the Shaoxing wine and the 2 tablespoons mushroom soaking water. Stir to deglaze the pan.
  • Add the boiled noodles and toss a few times. Then drizzle the sauce over the noodles. Stir and cook until the noodles are evenly coated.
  • Add the garlic chives. Stir and cook for an additional 2 minutes, or until the chives are wilted and the sauce is fully absorbed by the yi mein. Transfer the noodles to a serving platter.

Notes

  1. Vegan / Vegetarian Adaption: Use vegetarian oyster sauce to make this dish vegetarian.
  2. The fresh thick Shanghai noodles yield the best result due to their chewy texture. If you can get high quality fresh or dried udon noodles, they make a great alternative. When fresh noodles are not available, regular dried wheat noodles or spaghetti will work as well.

Nutrition

Serving: 1serving, Calories: 381kcal, Carbohydrates: 63.4g, Protein: 13.7g, Fat: 9.2g, Saturated Fat: 1.2g, Sodium: 1534mg, Potassium: 374mg, Fiber: 5.3g, Sugar: 10.5g, Calcium: 16mg, Iron: 4mg