Longevity Noodles (Yi Mein)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3
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Calories
498 kcal
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Course
Main Course
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Cuisine
Chinese
Longevity Noodles (Yi Mein)
Description
This recipe calls for parboiling Yi Mein noodles just until al dente, then stir-frying aromatics including garlic, onion, carrot, and shiitake mushrooms. A broth made with chicken or vegetable stock is seasoned with oyster sauce, light and dark soy sauce, sugar, and white pepper. The noodles are then added to the wok and simmered in this broth until most liquid is absorbed.
The final dish delivers noodles rich with the savory flavor of the braising liquid and softened vegetables, balanced by the mild sweetness and subtle spiciness of white pepper. The addition of Chinese chives and sesame oil at the end adds brightness and a hint of nuttiness.
This noodle dish is a satisfying vegetarian option when made with vegetable stock, and can be paired with meat or vegetable dishes. The recipe notes suggest substitutes for Yi Mein and tips for handling dried shiitake mushrooms and noodles if cooking is paused after parboiling.
Ingredients
- ½ lb Yi Mein noodles see note 1 for other options, dried
- 2 tablespoon neutral cooking oil
- 3 cloves garlic minced
- ½ large onion sliced
- ½ large carrot julienned
- 4 pieces shiitake mushrooms sliced (rehydrated if using dried ones)
- 1 cup chicken stock see note 2, low-sodium, or vegetable stock
- 2 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
- salt to taste
- 4 oz Chinese chives cut into sections
- 1 teaspoon sesame oil
Instructions
Parboil the noodles
- Bring plenty of water to a full boil. Put in the noodles. Leave to cook while gently loosening up the strands. Once they reach the al dente texture (a little undercooked), drain well, then set aside (see note 3 if you plan to finish the dish later).
Fry the vegetables
- Heat an empty wok until smoking hot. Add oil then swirl it around to cover a large surface (if using non-stick cookware, add oil then start heating).
- Add garlic and onion. Fry until fragrant. Stir in carrot and mushrooms. Cook for 1 minute or so.
- Pour in chicken/vegetable stock, then season with oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil. Taste and add a little salt if necessary.
Braised the noodles
- Place the noodles into the wok. Gentle toss so all strands touch the braising liquid. Leave to simmer over low heat until the noodles have absorbed most of the liquid.
- Add Chinese chives and sesame oil. Toss to cook until the chives start to wilt. Dish out and serve immediately.
Notes
- If Yi Mein noodles are unavailable, regular egg noodles can be used, adjusting quantity to account for fresh noodles weighing more than dried ones.
- Dried shiitake mushrooms should be rehydrated and the soaking water reserved to add flavor to the stock.
- If not cooking noodles immediately after parboiling, rinse under running water then drain well to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 498kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 1383mg | 58% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2172IU | 43% |
| Vitamin C | 10mg | 11% |
| Calcium | 38mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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