Longevity Noodles (Gān Shāo Yī Miàn 干烧伊面)
Longevity noodles have a long history and are closely tied to Chinese culture and tradition. They symbolize a long life and are said to bring luck and health – the longer the noodles, the longer the life.
Servings: 2
Ingredients
- 250 g dried yi mian noodles about 9 oz; sold as yi mein, e-fu or longevity noodles
- 4 cloves garlic finely chopped
- ½ onion sliced
- ½ carrot julienned
- 4 shiitake mushrooms sliced
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1½ tsp dark soy sauce
- ¾ tsp sugar
- ½ tsp ground white pepper
- ½ tsp salt
- 2 scallions or Chinese chives, cut into long pieces
- 1 tsp toasted sesame oil
- 2 tbsp neutral oil
- ½ cup chicken broth or water (120 ml)
Instructions
- Finely chop the garlic. Slice the onion and mushrooms. Cut the carrot into thin julienne strips and the scallions into longer pieces.
- Cook the noodles according to the package directions – usually 3–5 minutes in boiling water, until soft but still chewy. Drain and rinse under cold water to stop the cooking.
- Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and onion and fry until fragrant, about 30 seconds.
- Add the carrot and mushrooms and stir-fry for 2–3 minutes, until the carrot softens.
- Add the cooked noodles and toss everything together well.
- Add the soy sauces, oyster sauce, sugar, sesame oil and the chicken broth or water. Toss so the noodles are evenly coated, and cook for 2–3 minutes until the liquid reduces and the sauce thickens. Try not to break the noodles – long noodles mean a long life!
- Season with salt and white pepper to taste.
- Serve hot, garnished with the scallions, sesame seeds or cilantro.
Notes
Look for dried yi mian at Asian grocery stores, often sold as round, pre-fried noodle cakes labeled "yi mein," "e-fu noodles" or "longevity noodles."