No celebration is complete without them.
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4
This recipe is adapted from Modern Asian Kitchen, by Kat Lieu (Harvard Common Press, 2024)
During every Lunar New Year and many birthday celebrations, my maternal grandparents would prepare longevity noodles, or yi mein. Sometimes, they would keep it simple with just shiitake mushrooms and scallions, while on other occasions, they would feel lavish and add lobster or crab meat. Flat and absorbent, these noodles are excellent carriers for any sauce, like the rich essence of lobster.
While I enjoy making yi mein noodles from scratch, I honestly recommend purchasing them pre-made from an Asian supermarket. Homemade yi mein can be fragile and labor-intensive, though using a pasta machine is quite helpful. Longevity noodles also need to be deep-fried and then boiled, so when pressed for time, it’s best to opt for store-bought yi mein. Stock up on packs of these versatile noodles, as they are quicker to prepare than dry pasta.
How To Make Homemade Yi Mein
Have your heart set on making your own yi mein? Here’s how to do it:
- Make a noodle dough with 500 grams all-purpose flour, 2 eggs, 150 grams filtered water, and 1 tablespoon miso.
- Knead until the dough is barely pliable and rest for 30 minutes.
- Divide the dough into four even portions, then roll the dough according to your pasta maker’s instructions, snake-fold into layers, and slice thinly, linguine-width. Remember: You want these noodles to be long, as their length represents longevity.
- Deep fry these noodles until golden and puffy, then proceed with the recipe below.
Recipe Tips
- Keep in mind that it takes a few hours for dried shiitake mushrooms to rehydrate in water, so plan accordingly.
- If you’re interested in making yi mein noodles from scratch, find the recipe on my website.
Ingredients
For the Sauce
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2 tablespoons (30 milliliters) soy sauce
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1 tablespoon (15 milliliters) dark soy sauce
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1 tablespoon (15 milliliters) vegan or regular oyster sauce
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A dash of white pepper
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1 tablespoon (15 milliliters) sesame oil
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1 tablespoon (15 milliliters) Shaoxing wine
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1 tablespoon (13 grams) brown sugar
For Cooking the Noodles
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8 to 12 ounces (230 to 340 grams) yi mein noodles (dry)
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3 tablespoons (45 milliliters) neutral oil, like canola or avocado
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6 garlic cloves, chopped
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1/2 inch (1 centimeter) fresh ginger, minced
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10 dried shiitake mushrooms, rehydrated, stems removed, and sliced
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Optional proteins: lobster, pork, tofu, or abalone, cooked and chopped, as desired
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5 scallions, cut into 3 to 4-inch segments
Steps to Make It
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Gather the ingredients.
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Prepare the sauce by mixing together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon vegan or regular oyster sauce, a dash of white pepper, 1 tablespoon sesame oil, 1 tablespoon Shaoxing wine, and 1 tablespoon brown sugar in a small bowl. Set aside for now.
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Cook the noodles by boiling 8 to 12 ounces (230 to 340 grams) dry yi mein noodles for 1 to 2 minutes until they are cooked but still al dente and chewy. These noodles can be fragile, so avoid overcooking them, as you want them to remain long and intact to symbolize longevity. Strain the noodles.
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Preheat a wok or frying pan over medium-high heat until it begins to smoke. Then, add 3 tablespoons neutral oil, like canola or avocado. Add 6 garlic cloves, chopped, and 1/2 inch (1 centimeter) fresh ginger, minced.
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Once the garlic turns golden, add 8 to 10 dried shiitake mushrooms, rehydrated, stems removed, and sliced, and any optional proteins (lobster, pork, tofu, or abalone, cooked and chopped, as desired). Remember to continuously stir the ingredients at high heat while stir-frying.
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After the mushrooms develop a golden brown coating (and your optional proteins are cooked through), add the noodles and stir. Once they are warm and coated with oil, pour in the sauce. Be gentle when stirring the noodles, as they may break.
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Lastly, incorporate 5 scallions, cut into 3 to 4-inch segments and cook for 20 to 30 more seconds before removing the dish from the heat.
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Serve immediately, as these noodles taste best when piping hot. If you enjoy a bit of a kick, a drizzle of chili oil or a whopping dollop of XO sauce is the perfect finishing touch.
Feeling Adventurous? Try This:
- Use Chinese chives—Substitute Chinese chives for the scallions if you can find them.
- Add protein—Although this dish is typically vegetarian, you can customize it by adding proteins like stir-fried lobster, pork, tofu, or abalone. Be sure to fully cook the proteins (added along with the shiitake mushrooms) before incorporating the noodles into the wok or frying pan.
