A Cantonese style, vegetarian noodle dish is served up for special occasions such as Chinese New Year and birthdays, symbolising longevity. Longevity Noodles or Yi Mein, are made of egg and wheat flour, and they come in dry packages from Asian grocery store. The noodles have a nice spongy texture and is easy to prepare. Use a combination of mushrooms you like, but make sure you include a few dried Shiitake mushrooms as we need their flavoursome soaking water for the sauce. I use locally grown oyster mushrooms and Swiss Brown for a contrast in shapes and texture. It is best cooked in a wok with a pair of long wooden chopsticks or tongs for tossing the noodles with the ingredients. Avoid using a metal spatula as its sharp edges would break up the noodles before they are done.
Serves 2-3
INGREDIENTS
- 200g / 7oz Yi Mien (Hong Kong Fried Noodle)
- 3-5 dried Shiitake mushrooms
- 200g / 7oz mixed fresh mushrooms such as oyster mushrooms, white button, Swiss brown
- 2 tablespoons olive oil or vegetable oil
- 4 slices ginger, peeled and smashed
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- a handful of garlic chives, sliced
METHOD
- Soak Shiitake mushrooms with ⅓ cup hot water in a small bowl until soft. Cut off the stems and slice thinly. Reserve water.
- Slice fresh mushrooms thinly. If using oyster mushrooms, tear them into bite size pieces.
- Blanch noodles in boiling water for about 30 seconds. Drain and cool under cold tap water. Set aside in a colander.
- Fry ginger slices in hot oil in a wok until brown. Discard ginger.
- Add the mushrooms to the hot oil. Sauté for a few minutes until they begin to wilt.
- Add the noodles. Toss gently with a pair of long wooden chopsticks or tongs.
- Add the reserved mushroom water, light soy sauce, dark soy sauce and oyster sauce. Continue to toss until well mixed.
- Add sliced garlic chives.
- Add sesame seed oil. Give it a final toss.
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