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Title: Changshou Mian (Longevity Noodles)
Categories: Pasta, Sauces, Mushrooms, Vegetables
Yield: 4 servings

3 qt Water
12 oz 340 g) Yi Mein noodles
1/8 ts Sugar
1/4 ts Salt
1 tb Hot water
2 ts Regular soy sauce
2 ts Dark soy sauce
2 tb Oyster sauce (or vegetarian
- oyster sauce)
1/2 ts Sesame oil
Fresh ground white pepper
4 tb Vegetable oil; divided
5 Shiitake mushrooms; thin
- sliced
8 oz (225 g) Chinese chives; in
- 2" pieces, light & dark
- green parts separated

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.

By: Bill Melater

MAKES: 4 servings

RECIPE FROM: https://thewoksoflife.com

Uncle Dirty Dave's Kitchen

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... SKILL: A long, long, long, long streak of blind luck.
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