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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.

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.

In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and MSG (if using). Set the sauce aside.

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.

Add the green onion segments to the wok and stir-fry for another 1 minute until slightly softened.

Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over the noodles.

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'.

Serve the longevity noodles immediately, hot from the wok, as a symbol of a long and prosperous life.


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.

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.

In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and MSG (if using). Set the sauce aside.

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.

Add the green onion segments to the wok and stir-fry for another 1 minute until slightly softened.

Add the drained noodles to the wok. Pour the prepared sauce mixture evenly over the noodles.

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'.

Serve the longevity noodles immediately, hot from the wok, as a symbol of a long and prosperous life.
