Longevity Noodles
Eat this comforting dish for its irresistible heat, bold flavor and mashup of satisfying textures. The lo mein noodles are rich, chewy and comforting; the sauce is light and zesty; the tender mushrooms bring umami and the crunchy green onions add the bite this dish needs to go from good to great.Plus, prep is only 10 minutes, so even though these noodles are ideal for parties and special occasions, you can toss them together for any old weeknight meal.
Recipe adapted from: Woks of Life
Recipe adapted from: Woks of Life
Recipe - RICHFIELD
Longevity Noodles
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
14 ounces lo mein noodles
2 tablespoons grapeseed oil, plus more for drizzling
¼ teaspoons granulated sugar
¼ teaspoons kosher salt
1 ½ tablespoons hot water
3 tablespoons oyster sauce
2 tablespoons soy sauce
¾ teaspoons molasses
¾ teaspoons sesame oil
White pepper
3 ½ ounces shiitake mushrooms, thinly sliced
2 bunches L&B Fresh Chives, cut into 2-inch pieces
Directions
- Fill a large pot ¾ of the way with water and bring to a boil over high heat. Add the lo mein and cook for 4 minutes to keep them firm and chewy. Drain and immediately spread the noodles on a rimmed baking sheet. Drizzle with grapeseed oil, toss gently, and set aside.
- In a small bowl, combine the sugar, salt, and hot water, stirring until the sugar and salt have dissolved. Add the oyster sauce, soy sauce, molasses, sesame oil, and a pinch of white pepper. Stir until combined and set aside.
- Heat a wok over high heat until just smoking and swirl 2 tablespoons of grapeseed oil around the perimeter.
- Add the mushrooms and stir-fry for 30 seconds.
- Add the noodles and stir-fry for another 20 seconds or until the noodles are warmed through.
- Pour the sauce over the noodles and stir-fry for 1 minute, or until the sauce is evenly distributed. If the noodles are sticking, drizzle another tablespoon of oil around the perimeter of the wok and gently stir so you don’t break up the noodles.
- Add the chives and mix until they turn bright green and the noodles are heated through, about 1 to 3 minutes. Enjoy your delicious lo mein!
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Ka-Me Wide Lo Mein Noodles, 8 Ounce
$4.19$0.52/oz
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Ka-Me Oyster Sauce, 7 Ounce
$5.39$0.77/oz
Kikkoman Soy Sauce, 5 Ounce
$2.29$0.46/oz
Grandma's Original Molasses, 12 Ounce
Deal
$4.29 was $4.99$0.36/oz
International Collection Sesame Oil, 8.45 Ounce
$11.99$1.42/oz
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
R&R Cultivation Organic Sliced Shiitake Mushrooms, 7 Ounce
$9.99$1.43/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Directions
- Fill a large pot ¾ of the way with water and bring to a boil over high heat. Add the lo mein and cook for 4 minutes to keep them firm and chewy. Drain and immediately spread the noodles on a rimmed baking sheet. Drizzle with grapeseed oil, toss gently, and set aside.
- In a small bowl, combine the sugar, salt, and hot water, stirring until the sugar and salt have dissolved. Add the oyster sauce, soy sauce, molasses, sesame oil, and a pinch of white pepper. Stir until combined and set aside.
- Heat a wok over high heat until just smoking and swirl 2 tablespoons of grapeseed oil around the perimeter.
- Add the mushrooms and stir-fry for 30 seconds.
- Add the noodles and stir-fry for another 20 seconds or until the noodles are warmed through.
- Pour the sauce over the noodles and stir-fry for 1 minute, or until the sauce is evenly distributed. If the noodles are sticking, drizzle another tablespoon of oil around the perimeter of the wok and gently stir so you don’t break up the noodles.
- Add the chives and mix until they turn bright green and the noodles are heated through, about 1 to 3 minutes. Enjoy your delicious lo mein!