long life noodles

Long Life Noodles (yī miàn, 伊面) or yi mein, symbolize longevity and can always be found on the banquet table at Chinese celebrations. Yi Mein, also known as e-fu noodles are always served at birthday, new baby, wedding or lunar new year banquets.

Long Life Noodles

water ((for pre-cooking the noodles))

Yi Mein noodles ((12 ounces 340 grams, dry))

sugar

salt ((or

water

soy sauce

oyster sauce ((or vegetarian oyster sauce))

sesame oil

white pepper

vegetable oil ((divided))

shiitake mushrooms ((thinly sliced))

chives

Boil 3 quarts of water in a large wok or pot to pre-cook your Yi Mein noodles. Once boiling, add the noodles. The directions on the box may say to boil the noodles for 5 minutes, but we recommend no more than 3 to 4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.

Sample a noodle while cooking, and when it tastes closer to the uncooked side of al dente pasta, it’s ready. When the noodles are done, immediately drain and set aside.

Dissolve the sugar and salt in 1 tablespoon of hot water, and add the regular soy sauce, dark soy sauce, 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, and stir fry for 30 seconds. The mushrooms are like sponges and will soak up the oil, so add another tablespoon of oil if they look too dry.

Add the noodles (they still should be warm but with no water dripping), and stir fry everything for another 20 seconds. If they cooled off, just cook them a bit longer until they are warmed, because warming the noodles before adding the sauce is important!

Spread the prepared sauce mixture evenly over the noodles, and stir-fry everything together for 1 minute, or until the soy sauce mixture is distributed evenly. Spread another tablespoon of oil around the perimeter of the wok to prevent sticking if you feel you need it. How much oil you use is definitely a personal preference. If the noodles stick together, drizzle a bit of oil directly over the noodles. You can also add a splash of hot water if the noodles are too dry, even after adding the sauce.

Mix gently so you don’t break up the noodles--remember, you want to have long noodles to give longevity and prosperity to whoever’s going to be eating this dish!

Add in the remaining green parts of the chives and mix until they turn bright green and the noodles are heated through. This will take 1-3 minutes, depending on if your noodles were cold or still warm when you started stir frying, and how hot your stove and wok can get.

Long life noodles are a traditional Chinese dish of egg wheat noodles that is often served at birthdays and celebrations like Chinese New Year.

Long Life Noodles (Chang Shou Mian)

egg noodles

snow peas (,

cornstarch

ginger

garlic (, minced)

carrots (, julienned)

fresh shiitake mushrooms (, stemmed and thinly sliced)

red bell pepper

chicken pieces ((with bones))

oyster sauce

salt

scallions (,

Bring a pot of water and boil the chicken pieces for about 25 minutes. Transfer the chicken to a plate. Remove the flesh from the bones and shred coarsely. Reserve the chicken stock.

Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 3 minutes. Drain well. Transfer to a bowl.

Blanch the snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.

Mix the cornstarch and cold water and set aside.

Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry for about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and chicken and stir-fry for 1 minute.

Pour in the oyster sauce, 1 cup of the prepared chicken stock and salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and the green onions and stir-fry for 30 seconds. Add the noodles, stir and cook for another 2 minutes.

Serve immediately.

This classic longevity noodles recipe makes long life noodles, a traditional Chinese dish that’s made during Chinese New Year or Lunar New Year to bring longevity, good luck and prosperity – as long as you don’t cut the noodles! Also called yi mein, yi mian, yee mein, and e-fu noodles, the longer the noodles, the longer your life will be.

Longevity Noodles Recipe for Lunar New Year

200 g longevity noodles

tsp sugar

tbsp light soy sauce

tbsp dark soy

tbsp oyster sauce

tbsp sesame oil

vegetable oil

Shiitake mushrooms (thinly sliced)

g bean sprouts (blanched)

60 g spring onions/scallions (chopped into 5cm lengths)

Bring a large pot of hot water to the boil, then boil the longevity noodles as per the directions on the packet – probably around 3-4 minutes; take care not to over-cook them, as they’ll go mushy when you fry them – then drain the noodles and set aside.

Dissolve the sugar and salt in a tablespoon of boiling water, then combine with the sauces and sesame oil in a measuring jug.

In a large, round-bottomed wok, heat the oil then stir-fry the mushrooms, chives and spring onions for two or three minutes.

Transfer the noodles to the wok, along with the sauce mix, distributing evenly across the noodles, then stir-fry gently for a minute or two, just enough to combine everything well and ensure an even colour, taking care not to break the noodles. Add more sesame oil if dry or clumping.

Serve immediately, garnishing with additional chives or spring onions/scallions.

Learn to make Chinese longevity noodles, a classic dish for celebratory occasions. This recipe delivers authentic taste with simple steps.

Longevity Noodles (Yi Mein)

½ lb dried Yi Mein noodles (see note 1 for other options)

tbsp neutral cooking oil

garlic (minced)

onion

carrot (julienned )

mushrooms

low-sodium chicken/vegetable stock (see note 2)

tbsp oyster sauce (or vegetarian oyster sauce)

½ tbsp dark soy sauce

¼ tsp ground white pepper

Salt (to taste)

tsp sesame oil

Bring plenty of water to a full boil. Put in the noodles. Leave to cook while gently loosening up the strands. Once they reach the al dente texture (a little undercooked), drain well, then set aside (see note 3 if you plan to finish the dish later).

Parboil the noodles

Heat an empty wok until smoking hot. Add oil then swirl it around to cover a large surface (if using non-stick cookware, add oil then start heating).

Add garlic and onion. Fry until fragrant. Stir in carrot and mushrooms. Cook for 1 minute or so.

Pour in chicken/vegetable stock, then season with oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil. Taste and add a little salt if necessary.

Fry the vegetables

Place the noodles into the wok. Gentle toss so all strands touch the braising liquid. Leave to simmer over low heat until the noodles have absorbed most of the liquid.

Add Chinese chives and sesame oil. Toss to cook until the chives start to wilt. Dish out and serve immediately.

Braised the noodles

https://www.youtube.com/watch?v=F2HZcokrX5w

Learn to make longevity noodles, a classic dish for celebratory feasts for Lunar New Year, birthdays, and other special occasions.
🔎 Full written recipe: https://redhousespice.com/longevity-noodles/
.
⭐️ Ingredients:
½ lb (225 g) dried Yi Mein noodles
2 tbsp neutral cooking oil
3 cloves garlic, minced
½ onion, sliced
4 shiitake mushrooms, sliced
½ carrot, julienned 
1 cup (240 ml) low-sodium chicken/vegetable stock
2 tbsp oyster sauce, or vegetarian oyster sauce
1 tbsp light soy sauce
½ tbsp dark soy sauce
¼ tsp sugar
¼ tsp ground white pepper
Salt, to taste
4 oz (110 g) Chinese chives, cut into sections
1 tsp sesame oil
.
🎵 Music: Dear Autumn by Ikson: https://youtu.be/k_IbJrIl1go?feature=shared
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0:00 parboil the noodles
0:15 stir-fry the vegetables
0:44 braise the noodles

Longevity Noodles | Long Life Noodles | Yi Mein (伊面)

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