Longevity Noodles (Yi Mein, 伊面)

4 standard portions

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Ingredients

• 6 dried shiitake mushrooms
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce (*Footnote 1)
• 1 teaspoon sugar
• 12 oz thick Shanghai Noodles ((or udon noodles) (*Footnote 2))
• 2 tablespoons peanut oil ((or vegetable oil))
• 1/2 lb oyster mushrooms ((or any other mushroom you prefer), cut to bite-size pieces)
• 2 cloves garlic (, minced)
• 1 teaspoon minced ginger
• 1 tablespoon Shaoxing wine
• 2 tablespoons mushroom soaking water
• 8 stalks garlic chives (, or 4 green onions, cut into 1” (5 cm) pieces)

Method

1. Add the shiitake mushrooms into a medium-sized bowl and add enough warm water to cover. Rehydrate for 15 to 20 minutes, until the mushrooms have turned tender throughout. Reserve 2 tablespoons of mushroom soaking water. Drain the mushrooms and thinly slice them.
2. Mix the sauce ingredients in a bowl by stirring together the dark soy sauce, oyster sauce, and sugar.
3. Boil the noodles according to instructions. Then drain, rinse the noodles with cold running tap water to stop cooking and rinse off excess starch. Drain thoroughly and set aside.
4. Heat the oil in a large pan or wok over high heat. Add the oyster mushrooms. Let sear, stirring occasionally, until golden, about 3 minutes.
5. Add the sliced shiitakes. Stir and cook until the shiitakes gain some color, about 1 minute.
6. Add the ginger and garlic into the pan, and toss for 30 seconds. Pour in the Shaoxing wine and the 2 tablespoons mushroom soaking water. Stir to deglaze the pan.
7. Add the boiled noodles and toss a few times. Then drizzle the sauce over the noodles. Stir and cook until the noodles are evenly coated.
8. Add the garlic chives. Stir and cook for an additional 2 minutes, or until the chives are wilted and the sauce is fully absorbed by the yi mein. Transfer the noodles to a serving platter.