Long noodles mean long life, which is why this stir-fried noodle dish is a Lunar New Year staple!
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
- 12 ounces Yi Mein noodles (or other Chinese noodles)
- ⅛ tsp sugar
- ¼ tsp salt
- 1 tbsp hot water
- 2 tsp regular soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp sesame oil
- Freshly ground white pepper
- 3-4 tbsp vegetable oil (divided)
- 5 shiitake mushrooms, thinly sliced
- 8 oz Chinese chives, cut into 2-inch pieces, with light and dark greens separated
- Boil water in a large wok or pot to pre-cook the noodles. Once boiling, add the noodles. Cook until al dente, about 3 minutes. Drain and set aside.
- Dissolve the sugar and salt in 1 tbsp hot water. Add the both soy sauces, oyster sauce, sesame oil, and white pepper. Stir until combined.
- Heat the wok until just smoking, and spread 2 tablespoons of oil around the perimeter.
- Add the mushrooms and the light green parts of the chives. Stir fry for 30 seconds.
- Add the noodles and stir fry for another 30 seconds. Make sure the noodles are fully warmed.
- Spread the prepared sauce mixture evenly over the noodles, then stir-fry everything together for 1 minute, or until the soy sauce mixture is distributed evenly. If the noodles stick together, drizzle a bit more oil directly over the noodles.
- Mix gently so you don’t break up the noodles. Longevity noodles are supposed to be long!
- Add in the remaining green parts of the chives and mix until they turn bright green and the noodles are heated through, about 2-3 minutes.
- Serve and enjoy!