Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms


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.

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
6 to 8


  • 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)


  1. Stir together soy sauce, sesame oil, doubanjiang, and rice vinegar in a small bowl; set aside.

  2. 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.

  3. 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.


Find doubanjiang and furikake at Chinese grocery stores or online.

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