# Longevity Noodles > Cook 300 g long yi mein or egg noodles until just tender, then rinse and drain without cutting them. Stir-fry garlic, ginger, sliced shiitake, carrot and bok choy in a very hot wok for about 4 minutes. Add the noodles and a sauce of soy sauce, dark soy, vegetarian oyster sauce, Shaoxing wine and sesame oil, toss for 2 minutes, then add green onions and serve. Source: https://savourrecipes.com/recipe/longevity-noodles Author: Mei Lin Tan | Published: Oct 7, 2026 Categories: Chinese Recipes, Easy Dinner Recipes Collections: Quick Weeknight Dinners, Lunar New Year Recipes Tags: Lunar New Year, Vegetarian, Noodle Long noodles are often served at birthdays and at Lunar New Year, where an unbroken noodle stands for a long life, so the one rule here is not to cut them. This vegetarian version uses yi mein or long egg noodles with shiitake mushrooms, bok choy and carrot in a glossy soy sauce. Tossing the noodles with tongs or chopsticks, rather than stirring with a spatula, keeps them whole. It takes about 30 minutes. ## Key facts - Prep time: 15 mins - Cook time: 15 mins - Total time: 30 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Chinese - Method: Stir-frying - Calories: 435 per serving ## Ingredients ### Sauce - 2 tbsp light soy sauce - 1 tbsp dark soy sauce, for colour; or use more light soy sauce - 2 tbsp vegetarian oyster sauce, made from mushrooms - 1 tbsp Shaoxing wine, or dry sherry - 1 tbsp toasted sesame oil - 1 tsp sugar - 3 tbsp water ### Noodles - 300 g dried yi mein or long egg noodles, about 10 oz; yi mein are also sold as e-fu noodles, and lo mein noodles work too - 2 tbsp neutral oil, such as vegetable or peanut oil, divided - 3 cloves garlic, minced - 1 tbsp fresh ginger, cut into thin matchsticks - 150 g fresh shiitake mushrooms, stems removed, sliced - 1 carrot, cut into thin matchsticks - 250 g baby bok choy, about 3 heads; leaves separated, stems sliced - 4 green onions, also called spring onions or scallions; cut into 5 cm (2 inch) lengths - 1 tsp toasted sesame seeds (optional) ## Equipment - Wok or large frying pan - Large pot - Colander - Tongs or long chopsticks - Small bowl ## Instructions 1. **Mix the sauce.** Stir the light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sesame oil, sugar and water together in a small bowl. 2. **Cook the noodles.** Bring a large pot of water to a boil and add the noodles whole, without breaking them. Cook until just tender: about 2-3 minutes for yi mein, or as the packet says for egg noodles. Drain, rinse briefly under cold water, drain well and toss with 1 tsp of the oil so they do not stick. 3. **Stir-fry the vegetables.** Heat the remaining oil in a wok over high heat until it shimmers. Add the garlic and ginger for 20 seconds, then the shiitake and stir-fry for 2 minutes until they brown at the edges. Add the carrot and bok choy stems for 1 minute, then the bok choy leaves for 30 seconds. 4. **Toss with the noodles.** Add the noodles and pour the sauce over them. Lift and toss with tongs or long chopsticks for about 2 minutes, until the noodles are evenly coloured and hot. Tossing, rather than stirring with a spatula, keeps the noodles long. 5. **Finish and serve.** Add the green onions and toss for 30 seconds more. Pile the noodles onto a platter, scatter with sesame seeds, if using, and serve right away. ## Tips - Have everything chopped and the sauce mixed before you heat the wok. Once it is hot, the cooking takes about 6 minutes. - Yi mein are fried before drying, so they soften quickly and soak up sauce. If the pan looks dry, add another tablespoon or two of water. - Using dried shiitake: soak 6-8 dried mushrooms in hot water for 30 minutes, squeeze them, slice them and use 3 tbsp of the soaking liquid instead of the water in the sauce. - If your wok is small, cook the vegetables and noodles in two batches so the pan stays hot. ## Variations - Add 200 g pressed firm tofu, cut into cubes and pan-fried until golden, with the noodles. - Add 300 g thinly sliced chicken, stir-fried before the vegetables until it reaches 74°C (165°F). - Gluten-free: use long rice noodles, tamari instead of both soy sauces, a gluten-free vegetarian oyster sauce and dry sherry instead of Shaoxing wine. - Vegan: use eggless wheat noodles, since yi mein and egg noodles contain egg. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 3 days. - Reheat: Reheat in a hot wok or frying pan with a splash of water for 2-3 minutes, tossing, or microwave until steaming hot. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 435 | 14 g | 62 g | 14 g | ## Frequently asked questions ### What are longevity noodles? Longevity noodles are long noodles served whole, often at birthdays and Lunar New Year, as a wish for a long life. Any long noodle can be used; yi mein are a common choice in Cantonese cooking. ### Why shouldn't you cut longevity noodles? The length of the noodle stands for a long life, so by tradition the noodles are cooked and served whole rather than cut or broken. Tossing them with tongs or chopsticks helps keep them long. ### What noodles can I use for longevity noodles? Yi mein (e-fu noodles) are a traditional choice, but long egg noodles, lo mein noodles or long wheat noodles all work. For a gluten-free version, use long rice noodles and tamari. ### Are these longevity noodles vegetarian? Yes. The recipe uses vegetarian oyster sauce made from mushrooms; regular oyster sauce contains shellfish. Yi mein and egg noodles contain egg, so use eggless wheat noodles for a vegan version. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.