Longevity Noodles (Yi Mein)
Learn to make Chinese longevity noodles, a classic dish for celebratory occasions. This recipe delivers authentic taste with simple steps.
Servings: 3
Calories: 498kcal
Ingredients
- ½ lb dried Yi Mein noodles see note 1 for other options
- 2 tablespoon neutral cooking oil
- 3 cloves garlic minced
- ½ large onion sliced
- ½ large carrot julienned
- 4 pieces shiitake mushrooms sliced (rehydrated if using dried ones)
- 1 cup low-sodium chicken/vegetable stock see note 2
- 2 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
- Salt to taste
- 4 oz Chinese chives cut into sections
- 1 teaspoon sesame oil
Instructions
Parboil the noodles
- 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).
Fry the vegetables
- 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.
Braised the noodles
- 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.
Video
Notes
1. If you can’t find Yi Mein, you can substitute it with regular egg noodles. Please be aware that equal servings of fresh egg noodles weigh more than dried Yi Mein noodles. Adjust the quantity of noodles as needed.
2. If using dried shiitake mushrooms, keep the soaking water as it makes a flavorful alternative to the chicken/vegetable stock.
3. If you don’t plan to continue cooking right after parboiling, rinse the noodles under running water for 30 seconds. Then drain well and set aside.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 1383mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2172IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 0.4mg
