Long Life Noodles (yī miàn, 伊面) or yi mein, symbolize longevity and can always be found on the banquet table at Chinese celebrations.
Long noodles, long life, right? (We should make a t-shirt.) Actually, any type of long noodles symbolizes longevity, but Yi Mein (also known as e-fu noodles—try not to get confused by all these names flying around…yi mein is what I have known them as since I first tasted them as a chubby little kid, and it makes no difference to me!) are a more festive and traditional take on the idea.
A Celebratory Banquet Noodle Dish
Whether it’s a birthday, a new baby, a wedding, or a lunar new year banquet, long life noodles are an important aspect of all these happy events. If you’re lucky enough to have attended a Chinese banquet, you already know that Long Life Noodles and Banquet Fried Rice are two of the last items served.
Most people are so stuffed midway through the 10-course feast that these two last dishes are the straws that break the camel’s back, and they usually find their way into take-out containers.
There’s always someone—your weird uncle or chatty cousin—who wasn’t fast enough with their chopsticks or was circulating around the banquet hall too much to have time to eat, and makes a beeline for those takeout containers full of starchy goodness.
Better Cooked In Small Batches
That said, the long life noodles at large Chinese banquets can often be a bit soggy and tasteless, which is the problem with cooking them in large batches. That’s why it’s all the more worth it to make them at home. These noodles are deliciously simple––usually served with some mushrooms and/or Chinese garlic chives.
In addition to symbolizing longevity, eating noodles also signifies prosperity and good luck, which is why serving any kind of noodles for Chinese New Year (which is almost here!) is a good idea.
Yi Mein is often the noodle of choice due to its unique texture and taste, the result of using sodium bicarbonate or soda water for the dough. The noodles are also deep-fried before they are dried, which gives them a unique and slightly spongy texture.
Yi Mein noodles can be found in your Asian grocery store, usually in a red box with directions on how to prepare them. But like every successful recipe that is definitely *not* found on the side of a box, there are some important tips and tricks to know!
In this recipe, we’ll show you how to make these long life noodles so they have the perfect taste and texture for all your miscellaneous longevity needs. Let’s start!
Long Life Noodles: Recipe Instructions
Boil 3 quarts of water in a large wok or pot to pre-cook your Yi Mein noodles. Once boiling, add the noodles.
The directions on the box may say to boil the noodles for 5 minutes, but we recommend no more than 3 to 4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.
Sample a noodle while cooking, and when it tastes closer to the uncooked side of al dente pasta, it’s ready. When the noodles are done, immediately drain and set aside.
Dissolve the sugar and salt in 1 tablespoon of hot water, and add the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir until combined.
Heat the wok until just smoking, and spread 2 tablespoons of oil around the perimeter.
Add the shiitake mushrooms and the light green parts of the Chinese chives, and stir fry for 30 seconds. The mushrooms are like sponges and will soak up the oil, so add another tablespoon of oil if they look too dry.
Add the noodles (they still should be warm but with no water dripping), and stir fry everything for another 20 seconds. If they cooled off, just cook them a bit longer until they are warmed, because warming the noodles before adding the sauce is important!
Spread the prepared sauce mixture evenly over the noodles, and stir-fry everything together for 1 minute, or until the soy sauce mixture is distributed evenly. Spread another tablespoon of oil around the perimeter of the wok to prevent sticking if you feel you need it.
How much oil you use is definitely a personal preference. If the noodles stick together, drizzle a bit of oil directly over the noodles. You can also add a splash of hot water if the noodles are too dry, even after adding the sauce.
Mix gently so you don’t break up the noodles. Remember, you want to have long noodles to give longevity and prosperity to whoever’s going to be eating this dish!
Add in the remaining green parts of the chives and mix until they turn bright green and the noodles are heated through.
This will take 1-3 minutes, depending on if your noodles were cold or still warm when you started stir frying, and how hot your stove and wok can get.
Plate and serve your long life noodles!
We recommend enjoying these noodles with some of Kaitlin’s Homemade Chili Oil!
Long Life Noodles
Ingredients
- 3 quarts water (for pre-cooking the noodles)
- 12 ounces Yi Mein noodles (12 ounces/340g, dry)
- ⅛ teaspoon sugar
- ¼ teaspoon salt (or to taste)
- 1 tablespoon hot water
- 2 teaspoons regular soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1/2 teaspoon sesame oil
- Freshly ground white pepper
- 3-4 tablespoons vegetable oil (divided)
- 5 shiitake mushrooms (thinly sliced)
- 8 ounces Chinese chives (225g, cut into 2-inch long pieces, with the light and dark green parts separated)
Instructions
- Boil 3 quarts of water in a large wok or pot to pre-cook your Yi Mein noodles. Once boiling, add the noodles. The directions on the box may say to boil the noodles for 5 minutes, but we recommend no more than 3 to 4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.
- Sample a noodle while cooking, and when it tastes closer to the uncooked side of al dente pasta, it’s ready. When the noodles are done, immediately drain and set aside.
- Dissolve the sugar and salt in 1 tablespoon of hot water, and add the regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Stir until combined.
- Heat the wok until just smoking, and spread 2 tablespoons of oil around the perimeter.
- Add the mushrooms and the light green parts of the chives, and stir fry for 30 seconds. The mushrooms are like sponges and will soak up the oil, so add another tablespoon of oil if they look too dry.
- Add the noodles (they still should be warm but with no water dripping), and stir fry everything for another 20 seconds. If they cooled off, just cook them a bit longer until they are warmed, because warming the noodles before adding the sauce is important!
- Spread the prepared sauce mixture evenly over the noodles, and stir-fry everything together for 1 minute, or until the soy sauce mixture is distributed evenly. Spread another tablespoon of oil around the perimeter of the wok to prevent sticking if you feel you need it. How much oil you use is definitely a personal preference. If the noodles stick together, drizzle a bit of oil directly over the noodles. You can also add a splash of hot water if the noodles are too dry, even after adding the sauce.
- Mix gently so you don’t break up the noodles--remember, you want to have long noodles to give longevity and prosperity to whoever’s going to be eating this dish!
- Add in the remaining green parts of the chives and mix until they turn bright green and the noodles are heated through. This will take 1-3 minutes, depending on if your noodles were cold or still warm when you started stir frying, and how hot your stove and wok can get.
nutrition facts
Yummy! Tasted like vegetarian mandu:)
P. S. I used Guan miao noodles
I made these for our Lunar New Year feast, and they were SO GOOD. The sauce is so flavorful, and the whole thing came together so easily. Really a lovely part of our meal.
Hi Jenny long life noodles are an essential if not delicious dish to make for your Chinese New year feast. Glad you enjoyed it!
Are these wheat or rice noodles?
These are wheat noodles, Paul.
I’m ready to celebrate Lunar New Year today, and your recipe looks amazing. I have everything except for the noodles. I do have a few packages of ramen laying around, so ramen it is. I’ll remember to be careful not to break the noodles. Thank you for sharing this recipe!
Hi Karin, sounds good – gotta have long life noodles regardless of the type. Happy Lunar New year to you and your family!
Is it possible to substitute another type of noodle for the yi mein noodles? I have looked for them at multiple Chinese groceries where I live and cannot find any.
Hi Grace, yes, you can use lo mein noodles instead, but as you probably already know, they will taste different from the Yi Mein, which is a deep fried noodle.
I would like to wish you and the Woks of Life family a happy Chinese New Year.
Stay safe and Take care
Hi Peter, thank you so much and hope you and your family have a healthy and happy new year as well!
How much white pepper?
Hi Austin, a good pinch or even 1/8 tsp if you’re measuring, but it’s totally up to your own taste.
Can I use reconstituted dried shitake mushrooms instead of fresh in this dish? Would this cause a big loss in flavor?
Also if I make this with Guan Miao noodles instead of Yi Mien noodles, what recipe changes would you recommend? TIA!
Hi Nancy, you can follow the recipe as is except cook the Guan Miao noodles according to the directions on the package and remember not to overcook them. Keep in mind that the texture of the final dish will be different than the fried yi mein noodles.
I’ve used reconstituted shiitakes for this, and they’ve tasted great. Just make sure to buy good quality dried ones!
Thanks so much! I am making this now!
Hi Nancy, the dried shiitakes actually have a more intense flavor!
Hi – I just wanted to report back that the Guan Miao long life noodle dish was a big success for my Chinese New Year day feast as were all the recipes I used from this site! Everyone loved them, and someone actually commented especially how much they loved those shiitake mushromms. So the dried mushrooms were a good choice. I am going to make Buddha’s Delight tomorrow for more guests. We love your recipes. They remind me of my mom’s cooking who immigrated here from China.
Hi Nancy, happy to hear it worked out and thanks for updating us!
Made this today. Used pancit instead of the correct noodle, as it appears no Chinese grocery in the Seattle area stocks yi mein. Its another precooked, fried and dried noodle so I think the results should be similar. Tasted good, at any rate! Thank you for the recipe!
Jing Jing market in Bellevue had the yi mein (or yee mein). Just picked it up today.
Hi Sue, hope you enjoy it!
Hi sarahspectacular, sounds good! Fried noodles are what give this dish its texture.