Chinese New Year Longevity Noodles
Chinese New Year Longevity Noodles
Ingredients
For the Noodles
- 1 pound fresh egg noodles, or dried longevity noodles
- 8 cups water, for boiling
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 ounces shiitake mushrooms, fresh, sliced, or 1 ounce dried, rehydrated and sliced
- 4 green onions, cut into 2-inch segments
- 2 cups bean sprouts
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, optional, or a pinch of sugar
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large wok or pot. Add the fresh egg noodles and cook according to package directions until just tender but still firm to the bite (al dente). This usually takes 2-4 minutes for fresh noodles. Do not overcook.
⏱️ 5 min
- 2
Drain the cooked noodles thoroughly in a colander. You can rinse them briefly with cold water to prevent sticking if desired, then drain again very well. Set aside.
⏱️ 2 min
- 3
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and MSG (if using). Set the sauce aside.
⏱️ 3 min
- 4
Heat 2 tablespoons of vegetable oil in the wok over high heat until shimmering. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min
- 5
Add the green onion segments to the wok and stir-fry for another 1 minute until slightly softened.
⏱️ 1 min
- 6
Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over the noodles.
⏱️ 1 min
- 7
Add the bean sprouts to the wok. Increase the heat to maximum. Using tongs or spatulas, vigorously toss and stir-fry all the ingredients together for 2-3 minutes. Ensure the sauce coats the noodles evenly and the noodles develop a slight char, creating 'wok hei'.
⏱️ 3 min
- 8
Serve the longevity noodles immediately, hot from the wok, as a symbol of a long and prosperous life.
Kitchen Tools
Nutrition Facts (per serving)
For the Noodles
- 1 pound fresh egg noodles, or dried longevity noodles
- 8 cups water, for boiling
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 ounces shiitake mushrooms, fresh, sliced, or 1 ounce dried, rehydrated and sliced
- 4 green onions, cut into 2-inch segments
- 2 cups bean sprouts
For the Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, optional, or a pinch of sugar
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large wok or pot. Add the fresh egg noodles and cook according to package directions until just tender but still firm to the bite (al dente). This usually takes 2-4 minutes for fresh noodles. Do not overcook.
⏱️ 5 min - 2
Drain the cooked noodles thoroughly in a colander. You can rinse them briefly with cold water to prevent sticking if desired, then drain again very well. Set aside.
⏱️ 2 min - 3
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and MSG (if using). Set the sauce aside.
⏱️ 3 min - 4
Heat 2 tablespoons of vegetable oil in the wok over high heat until shimmering. Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min - 5
Add the green onion segments to the wok and stir-fry for another 1 minute until slightly softened.
⏱️ 1 min - 6
Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over the noodles.
⏱️ 1 min - 7
Add the bean sprouts to the wok. Increase the heat to maximum. Using tongs or spatulas, vigorously toss and stir-fry all the ingredients together for 2-3 minutes. Ensure the sauce coats the noodles evenly and the noodles develop a slight char, creating 'wok hei'.
⏱️ 3 min - 8
Serve the longevity noodles immediately, hot from the wok, as a symbol of a long and prosperous life.