Long-Life Noodles Recipe - The Washington Post

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In China, noodle dishes are a staple for birthdays and Chinese New Year because they signify a long life for whoever is eating them -- as long as the noodles are not cut short. The longer they are, the better.

The noodles in this dish are commonly labeled e-fu or yi mein. They usually are available dried and compressed into blocks. Fresh Shanghai noodles or, in a pinch, linguine can be substituted. Asian shallots are redder, smaller and milder than their Western counterparts; either can be used, as long as you add the correct measured amount. Chinese chives, also called garlic chives, are worth seeking out. They have a deliciously tangy flavor, and they turn a vibrant green after a couple minutes of cooking. All of the ingredients in the recipe are easily found in Asian markets; we bought ours at Great Wall Supermarket in Falls Church, Va.

You can be flexible with this recipe: If you really like mushrooms, add more. If you must have meat, cut chicken, pork or beef into small pieces and stir-fry them along with the garlic and shallots.

Refrigerate leftovers for up to 5 days.

Chinese noodles, black mushrooms, Asian shallots and Chinese chives can be found at Asian markets.

Adapted from "The Asian Grandmothers Cookbook," by Patricia Tanumihardja (Sasquatch Books, 2009).

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Ingredients

measuring cup

Servings: 4-6

Directions

Time Icon Active: 20 mins| Total: 40 mins, with soaking time

  • Step 1

    In a medium bowl, combine the dried mushrooms with the hot water and let stand until the mushrooms are rehydrated, about 20 to 30 minutes. Drain the mushrooms, reserving 1 cup of the soaking liquid. Slice the mushrooms into 1/4-inch-thick strips.

  • Step 2

    Meanwhile, prepare the noodles according to the package directions. At the end of the cooking time, pour them into a colander and rinse under cold running water. Drain well and transfer the noodles to a large bowl; add 1 tablespoon of the oil and the soy sauce. Toss to combine.

  • Step 3

    Heat a large wok or skillet over medium-high heat for 1 minute. Add the remaining 2 tablespoons oil and heat until it begins to shimmer. Add the garlic and shallots; cook for 30 to 45 seconds, until fragrant. Add the black mushrooms and button mushrooms and cook for 2 minutes, stirring, until the mushrooms are almost cooked through. Add the enoki mushrooms, the reserved mushroom liquid, oyster sauce, chives and the salt (add less salt if you are not using low-sodium soy sauce), stir to combine. Add the noodles, then stir quickly until the ingredients are well mixed and heated through (use tongs or a spatula in each hand to evenly toss the noodles, if necessary).

  • Step 4

    Taste, and add salt and pepper as needed. Serve hot.

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    Nutritional Facts

    Per serving (based on 6 using low-sodium soy sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The Asian Grandmothers Cookbook," by Patricia Tanumihardja (Sasquatch Books, 2009).

    Tested by Jane Touzalin .

    Published February 9, 2010

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