Longevity Noodles
Long noodles are often served at birthdays and at Lunar New Year, where an unbroken noodle stands for a long life, so the one rule here is not to cut them. This vegetarian version uses yi mein or long egg noodles with shiitake mushrooms, bok choy and carrot in a glossy soy sauce. Tossing the noodles with tongs or chopsticks, rather than stirring with a spatula, keeps them whole. It takes about 30 minutes.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Longevity Noodles?
Cook 300 g long yi mein or egg noodles until just tender, then rinse and drain without cutting them. Stir-fry garlic, ginger, sliced shiitake, carrot and bok choy in a very hot wok for about 4 minutes. Add the noodles and a sauce of soy sauce, dark soy, vegetarian oyster sauce, Shaoxing wine and sesame oil, toss for 2 minutes, then add green onions and serve.
- Total time
- 30 mins
- Calories
- 435 per serving
- Protein
- 14 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Sauce
Noodles
Equipment
Wok or large frying pan · Large pot · Colander · Tongs or long chopsticks · Small bowl
Quick Directions
Mix the sauce
Stir the light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sesame oil, sugar and water together in a small bowl.
Cook the noodles
Bring a large pot of water to a boil and add the noodles whole, without breaking them.
Stir-fry the vegetables
Heat the remaining oil in a wok over high heat until it shimmers.
Toss with the noodles
Add the noodles and pour the sauce over them.
Finish and serve
Add the green onions and toss for 30 seconds more.
Step-by-Step Instructions
Follow these detailed steps to make the perfect longevity noodles.
Mix the sauce
Stir the light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sesame oil, sugar and water together in a small bowl.
Cook the noodles
Bring a large pot of water to a boil and add the noodles whole, without breaking them. Cook until just tender: about 2-3 minutes for yi mein, or as the packet says for egg noodles. Drain, rinse briefly under cold water, drain well and toss with 1 tsp of the oil so they do not stick.
Stir-fry the vegetables
Heat the remaining oil in a wok over high heat until it shimmers. Add the garlic and ginger for 20 seconds, then the shiitake and stir-fry for 2 minutes until they brown at the edges. Add the carrot and bok choy stems for 1 minute, then the bok choy leaves for 30 seconds.
Toss with the noodles
Add the noodles and pour the sauce over them. Lift and toss with tongs or long chopsticks for about 2 minutes, until the noodles are evenly coloured and hot. Tossing, rather than stirring with a spatula, keeps the noodles long.
Finish and serve
Add the green onions and toss for 30 seconds more. Pile the noodles onto a platter, scatter with sesame seeds, if using, and serve right away.
Recipe Tips
- Have everything chopped and the sauce mixed before you heat the wok. Once it is hot, the cooking takes about 6 minutes.
- Yi mein are fried before drying, so they soften quickly and soak up sauce. If the pan looks dry, add another tablespoon or two of water.
- Using dried shiitake: soak 6-8 dried mushrooms in hot water for 30 minutes, squeeze them, slice them and use 3 tbsp of the soaking liquid instead of the water in the sauce.
- If your wok is small, cook the vegetables and noodles in two batches so the pan stays hot.
Variations
- Add 200 g pressed firm tofu, cut into cubes and pan-fried until golden, with the noodles.
- Add 300 g thinly sliced chicken, stir-fried before the vegetables until it reaches 74°C (165°F).
- Gluten-free: use long rice noodles, tamari instead of both soy sauces, a gluten-free vegetarian oyster sauce and dry sherry instead of Shaoxing wine.
- Vegan: use eggless wheat noodles, since yi mein and egg noodles contain egg.
Nutrition (per serving)
| Calories | 435 |
|---|---|
| Protein | 14 g |
| Carbs | 62 g |
| Fat | 14 g |
| Saturated fat | 2 g |
| Fibre | 4.5 g |
| Sugar | 5 g |
| Sodium | 960 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Reheat
- Reheat in a hot wok or frying pan with a splash of water for 2-3 minutes, tossing, or microwave until steaming hot.
Longevity Noodles FAQs
What are longevity noodles?
Longevity noodles are long noodles served whole, often at birthdays and Lunar New Year, as a wish for a long life. Any long noodle can be used; yi mein are a common choice in Cantonese cooking.
Why shouldn't you cut longevity noodles?
The length of the noodle stands for a long life, so by tradition the noodles are cooked and served whole rather than cut or broken. Tossing them with tongs or chopsticks helps keep them long.
What noodles can I use for longevity noodles?
Yi mein (e-fu noodles) are a traditional choice, but long egg noodles, lo mein noodles or long wheat noodles all work. For a gluten-free version, use long rice noodles and tamari.
Are these longevity noodles vegetarian?
Yes. The recipe uses vegetarian oyster sauce made from mushrooms; regular oyster sauce contains shellfish. Yi mein and egg noodles contain egg, so use eggless wheat noodles for a vegan version.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
