Longevity Noodles Recipe

Longevity Noodles

Serves 4-6

Celebrate the Lunar New Year — or any other happy occasion — with delicious noodles that symbolize long life and prosperity. No need to save this recipe for a special celebration though; you'll want to put this simple, savory dish into your regular menu rotation because it's so good!


  • 2 lbs fresh miki or yakisoba noodles
  • 4 Tbsp high-heat oil like canola or peanut (divided)
  • 1 lb (about 5) baby bok choy
  • 1 bunch (about 6) green onions
  • 10 fresh shiitake mushrooms, sliced (see Cook's Tips)
  • 7 ounces Chinese BBQ pork (char siu), sliced into matchsticks
  • For Sauce:
  • 1 Tbsp soy sauce (see Cook's Tips)
  • 2 Tbsp oyster sauce
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • Optional:
  • black and white sesame seeds, chili oil and chili garlic sauce


  1. Under running lukewarm water, gently separate noodles in a large colander. Shake and allow to drip dry.
  2. Combine sauce ingredients in a small bowl, and stir until sugar and salt dissolve.
  3. Cut the bok choy into 1/4-inch slices, keeping the stems and leaves separated. Cut green onions into 2-inch pieces and then thinly slice lengthwise, keeping the green and white parts separated. Set aside.
  4. Place a wok or heavy-bottom skillet over medium-high to high heat. Add 2 tablespoons of oil. Just before it reaches the smoking point, add mushrooms and stir fry for one minute. Add stems of bok choy, white parts of green onion, and BBQ pork. Stir fry for 30 seconds or until they begin to soften. Drizzle with one teaspoon of sauce, and stir to combine. Remove from pan and set aside.
  5. With heat still at medium-high to high, pour one tablespoon of oil down and around sides of pan. Gently add half the noodles. Make sure they are not dripping wet or the oil will splatter. Using a long spoon or spatula in each hand, repeatedly lift the noodles to toss and heat through. Drizzle with half the sauce. Add half the cooked vegetable mixture and half the uncooked bok choy and green onions. Continue tossing to combine. Transfer to a warm serving dish.
  6. Repeat step 4 with remaining ingredients. Add this batch to the other and toss gently to mix. Sprinkle with sesame seeds and serve immediately, with the sambal and chile oil on the side.
  7. Cook's Tips:
  8. If you prefer to use dried shiitake mushrooms, place the mushrooms in a bowl and cover with lukewarm to hot water. Place a plate on top to keep them submerged for 20 minutes to 1 hour, as they rehydrate. Drain. You can save the liquid to add flavor to soups and stews, if you like.
  9. For a more complex flavor, use half regular soy sauce and half dark soy sauce.

Ratings and Reviews

“I would add peanut butter”

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