Longevity mushroom noodles

Many know that rice is a huge staple in Asian cuisine but did you know noodles are just as important. Especially in traditional Chinese cuisine. Noodles are a symbol of longevity in Chinese culture. They are as much a part of a Chinese birthday celebration as a birthday cake with lit candles is in many countries. Since noodles do symbolize long life, it is considered very unlucky to cut up a strand. The longer the noodle, the longer the life expectancy! During Lunar New Year meals, there is always a generous platter of noodles. Everyone dining is expected to eat a few strands, if not an entire bowl. Whether this is a superstition or not, be glad that these noodles have a slight chew covered in a savory delicious sauce and the perfect way to ring in the another new year together!

 
 
 

longevity Mushroom noodles

Prep time: 20 minutes | Total time: 35 minutes

Yields: 4 servings

Ingredients:

10 medium dried shiitakes (about 2 ounces)

Kosher salt

1/2 pound yu choy (see photo above)

1 12-ounce package of yi mein longevity noodles

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger, from about 1-inch piece

1 tablespoon sugar

1 teaspoon ground white pepper

1 tablespoon Shao Xing cooking wine

1 tablespoon mushroom flavored dark soy sauce

1 tablespoon toasted sesame oil

Instructions:

  1. Bring a large pot of water to boil.

  2. Put the dried shiitakes in a small heat-safe bowl. Ladle enough boiling water into the bowl to cover the mushrooms, about 1 1/2 cup. Set aside to soak, 15 minutes.

  3. Add kosher salt to the boiling water until it is salty like pasta water. Add yu choy and blanch for 1 minute. Quickly remove and let drain in a colander. Set aside. Add the noodles into the pot and cook till al dente, 3-4 minutes. Try not to overcook the noodles otherwise they will become mushy. Drain into a colander and run under cold water. Shake out excess water and set aside.

  4. When the shiitakes are done soaking, remove them from the bowl; reserve the liquid and discard mushrooms stems. Slice the mushroom caps into strips.

  5. Heat the vegetable oil in a large nonstick skillet or wok over medium high heat. Once it starts to shimmer, add garlic and ginger and fry until it is slightly golden brown, about 2 minutes. Add the sliced mushrooms and toss until well coated with the ginger garlic oil. Season with sugar and white pepper. Stir to combine. Deglaze with the Shao Xing cooking wine and let cook until mostly evaporated.

  6. Add the noodles to the skillet and drizzle the dark soy sauce. Toss until well combined. Add the reserved mushroom liquid. Cover and cook for an additional 2 minutes.

  7. Uncover and drizzle in toasted sesame oil. Toss well until combined. Transfer to serving platter and garnish with yu choy on the side. Enjoy!

Cook’s Note

What is Yi Mein?
Yi mein 伊麵 is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water), which is then fried and dried into flat patty-like dried bricks.