📝 About This Recipe
A cornerstone of Lunar New Year celebrations, these long, golden strands represent a wish for a long and healthy life. Yi Mein noodles are unique for their spongy, porous texture—achieved by frying the wheat noodles before they are dried—allowing them to soak up a savory, umami-rich sauce. This recipe balances the earthiness of fresh shiitake mushrooms with the aromatic bite of yellow chives for a dish that is as symbolic as it is delicious.
🥗 Ingredients
The Noodles
- 12 ounces Yi Mein (Long Life Noodles) (usually sold in round dried cakes)
- 8 cups Water (for boiling)
The Sauce
- 2 tablespoons Oyster Sauce (premium quality preferred)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 2 teaspoons Dark Soy Sauce (primarily for the deep golden color)
- 1 teaspoon Sesame Oil (toasted)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/4 teaspoon White Pepper (ground)
- 1/3 cup Chicken Broth (low sodium)
Aromatics and Vegetables
- 6 pieces Fresh Shiitake Mushrooms (stems removed and thinly sliced)
- 1 bunch Yellow Chives (cut into 2-inch lengths)
- 1 inch Ginger (peeled and julienned into matchsticks)
- 2 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (high smoke point like canola or grapeseed)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine)
👨🍳 Instructions
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1
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper, and chicken broth until the sugar is dissolved. Set aside.
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2
Bring a large pot of water to a rolling boil. Carefully add the Yi Mein noodle cakes.
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3
Blanch the noodles for only 2 minutes. They should be softened but still have a firm 'al dente' bite. Do not overcook as they will finish in the wok.
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4
Drain the noodles immediately and rinse briefly under cold running water to stop the cooking process. Drain thoroughly and set aside.
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5
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto it evaporates instantly.
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6
Add the vegetable oil and swirl to coat the sides of the wok.
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7
Add the julienned ginger and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until the mushrooms have softened and developed some golden edges.
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8
Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
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9
Add the blanched noodles to the wok. Using a pair of long chopsticks or tongs, toss the noodles with the mushrooms and aromatics.
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10
Drizzle the Shaoxing wine around the hot perimeter of the wok to create steam and deglaze the surface.
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11
Pour the prepared sauce mixture over the noodles. Continue to toss gently but constantly over high heat.
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12
Cook for 2-3 minutes until the noodles have absorbed most of the liquid and are evenly coated in a glossy, dark glaze.
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13
Add the yellow chives and toss for just 30-60 seconds until they are slightly wilted but still vibrant.
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14
Transfer the noodles to a large platter, being careful not to break the strands, as long noodles symbolize a long life.
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15
Serve immediately while piping hot.
💡 Chef's Tips
Do not cut the noodles! Breaking or cutting them is considered bad luck during Lunar New Year celebrations. If you cannot find yellow chives, use the white and light green parts of scallions sliced into long slivers. Ensure the noodles are well-drained before adding to the wok; excess water will dilute the sauce and make the dish soggy. Yi Mein are naturally salty from the pre-frying process, so taste before adding any extra salt at the end. Use a high-heat oil like grapeseed or peanut oil to achieve the 'wok hei' (breath of the wok) flavor.
🍽️ Serving Suggestions
Pair with a crisp, chilled Jasmine tea to cut through the richness of the noodles. Serve alongside a whole steamed fish for a complete and auspicious New Year feast. A side of blanched Bok Choy with garlic provides a fresh, crunchy contrast. For spice lovers, provide a small dish of Lao Gan Ma chili crisp on the side. Finish the meal with sliced oranges or pomelo for good fortune.