Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms

Name: Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms
Total time: 35 min
Ingredients: 3 tablespoons soy sauce; 3 tablespoons toasted sesame oil; 2 tablespoons doubanjiang (Szechuan chile bean paste); 2 tablespoons rice vinegar; 2 tablespoons neutral oil (such as vegetable oil), divided; 1 medium-size yellow onion, thinly sliced (about 1¼ cups); 1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons); 1.5 tablespoons finely chopped garlic cloves; 4 cups torn and sliced mixed mushrooms (such as fresh enoki mushrooms, fresh oyster mushrooms, and rehydrated dried shiitake mushrooms) (about 11 ounces); 1 pound fresh lo mein noodles, prepared according to pkg. directions; .5 chopped scallions (white and green parts); .5 chopped fresh cilantro (optional); Furikake (optional)

4.5

(2)

2 Reviews

The longer the better to symbolize longevity, these spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

By Danielle Chang

Published on January 15, 2021

Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms — Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Total Time:

35 mins

Yield:

6 to 8

Ingredients

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
2 tablespoons doubanjiang (Szechuan chile bean paste)
2 tablespoons rice vinegar
2 tablespoons neutral oil (such as vegetable oil), divided
1 medium-size yellow onion, thinly sliced (about 1¼ cups)
1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
1 ½ tablespoons finely chopped garlic cloves
4 cups torn and sliced mixed mushrooms (such as fresh enoki mushrooms, fresh oyster mushrooms, and rehydrated dried shiitake mushrooms) (about 11 ounces)
1 pound fresh lo mein noodles, prepared according to pkg. directions
½ chopped scallions (white and green parts)
½ chopped fresh cilantro (optional)
Furikake (optional)

Directions

Stir together soy sauce, sesame oil, doubanjiang, and rice vinegar in a small bowl; set aside.
Heat 1 tablespoon neutral oil in a large wok over high until shimmering and fragrant. Add onion, ginger, and garlic; stir-fry until mixture is fragrant and onion begins to soften, about 30 seconds. Transfer mixture to a small bowl; set aside. Do not wipe wok clean.
Add remaining 1 tablespoon neutral oil to wok over high. Add mushrooms; stir-fry until softened, about 1 minute and 30 seconds. Add cooked noodles, soy sauce mixture, and cooked onion mixture; cook, tossing and stirring constantly, until noodles have absorbed sauce, about 2 minutes. Remove from heat. Transfer to a large serving dish; top with scallions and, if desired, cilantro. Garnish with furikake.

Notes

Find doubanjiang and furikake at Chinese grocery stores or online.