What kind of noodles should I use in Longevity Noodles?

You can find Yi Mein noodles at the Asian market, but keep in mind that they are made with wheat and eggs, so they are not vegan. Any noodles can work here. Use buckwheat soba or rice noodles for a gluten-free dish.

Are longevity noodles healthy?

This is a wholesome, plant-based dish full of veggies. You can improve the nutritional quality of this recipe even further by using homemade vegan oyster sauce, which is lower in sugar and sodium!

What is the difference between yi mein and lo mein noodles?

The difference comes down to the noodles themselves. Traditionally, Yi Mein noodles are fried before packaging so they stay firmer. You can use any type of noodle in this dish.

Yes! Crispy tofu, sauteed shrimp, or stir-fried chicken breast would all work great!

Longevity Noodles

Name: Longevity Noodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces dry noodles (soba noodles, Chinese egg noodles); 3 tablespoons oyster sauce (see notes if using store-bought oyster sauce) You can also purchase vegan oyster sauce or make this homemade oyster sauce.; 2 tablespoons soy sauce ( or sub gluten-free liquid amino acids); 1 tablespoon toasted sesame oil; 2 tablespoons rice vinegar; 1 tablespoon mirin (or more rice vinegar); 1/2 teaspoon white pepper; 1 shallot, cut in thin slices; 1 tablespoon fresh ginger, minced; 1 tablespoon garlic, minced (about 4-5 cloves); 8 ounces shiitake mushrooms, thinly sliced; 2-3 cups bok choy, thinly sliced; 8 scallions/green onions, cut the white tips into small pieces and the green ends into 1-inch pieces

Description

Filled with savory umami flavor, celebratory Longevity Noodles are seasoned with homemade vegan oyster sauce and tossed with shiitake mushrooms, bok choy and scallions. Vegan. Gluten-free adaptable.

Ingredients

Units

8 ounces dry noodles (soba noodles, Chinese egg noodles)
3 tablespoons oyster sauce (see notes if using store-bought oyster sauce) You can also purchase vegan oyster sauce or make this homemade oyster sauce.
2 tablespoons soy sauce ( or sub gluten-free liquid amino acids)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon mirin (or more rice vinegar)
1/2 teaspoon white pepper
1 shallot, cut in thin slices
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced (about 4–5 cloves)
8 ounces shiitake mushrooms, thinly sliced
2–3 cups bok choy, thinly sliced
8 scallions/green onions, cut the white tips into small pieces and the green ends into 1-inch pieces

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Instructions

Boil water and get your noodles cooking. Salt the water to give the whole dish more flavor. Cook according to the package directions. Drain and set aside.
In a bowl whisk together vegan oyster sauce, soy sauce, sesame oil, rice vinegar, mirin and white pepper. Set aside the sauce.
Heat up a wok or a heavy skillet to high heat. When it is hot add oil (we like peanut oil) add shallots and stir for a minute. Add garlic, ginger, and shiitakes, stir-fry for another minute. Add bok choy and scallion white parts and stir for a minute. Add sauce and noodles and stir until just heated through then add in green onion pieces.

Topping suggestions: sesame seeds, chili flakes, sriracha or chili crisp, fresh cilantro and extra soy sauce for those who want it.

Notes

Noodles: Most noodles will work here. Use buckwheat soba noodles or rice noodles for gluten-free.

Store-bought oyster sauce has a higher sodium content so you will need less. Start with 1 tablespoon add more if desired.

Nutrition

Serving Size:
Calories: 289
Sugar: 6.1 g
Sodium: 293.8 mg
Fat: 4.6 g
Saturated Fat: 0.7 g
Carbohydrates: 52.1 g
Fiber: 3.7 g
Protein: 9.7 g
Cholesterol: 0 mg