Long noodles symbolize longevity, making this stir fry an excellent way to celebrate Lunar New Year. Made with dried oyster shiitake and enoki mushrooms and Chinese mustard greens (known also as Chinese mustard greens or garlic chives), its vibrant flavors come together perfectly in this quick-cooking stir-fry dish – be sure to sprinkle furikake (fried seaweed) as an extra sign of good fortune!

Ingredients

Longevity noodles, made of wheat flour and symbolizing longevity, are an integral part of Lunar New Year celebrations. You can find them easily at most Chinese markets; fresh Shanghai or lo mein noodles make good alternatives; mushrooms and choy sum (Chinese mustard greens) can also represent longevity; fresh Shanghai noodles or lo mein are great alternatives if they can’t be found; otherwise fresh Shanghai noodles or lo mein are good substitutes; mushrooms and bok choy or garlic chives work just as well – both options come complete with doubanjiang soy sauce sugar rice vinegar seasoning which will bring everything together – for those looking for extra heat chili powder can add it in addition to add an extra spicy kick this dish will complete it all off perfectly for Lunar New Year celebrations.

Preparation

Cover dried mushrooms with hot water and allow to rehydrate for 20 minutes before draining and reserving their liquid. Clean, chop, and slice enoki and shiitake mushrooms into smaller pieces; chop any larger king mushrooms into bite-size pieces for garnish. Heat a wok over high, adding 1 tablespoon neutral oil when the oil shimmers before adding onion, ginger, garlic, mushroom soaking liquids (reserved from step 3) along with your noodles (remember to reserve about an extra 1 tablespoon neutral oil for garnish). Garnish your dish with garnish such as scallions and furikake for garnish!

Cooking

These noodles, packed with torn and sliced mushrooms (a symbol of longevity) and garlic chives, will bring good fortune and longevity into your family this Lunar New Year. It also makes an easy weeknight dinner option that you can store away in the refrigerator for later consumption!

If using dried shiitake mushrooms, cover with hot water and allow to rehydrate for 20 minutes before draining and cutting into 1/4-inch-thick pieces. Rinse enoki mushrooms. Meanwhile, heat your wok over high heat until hot before adding one tablespoon neutral oil and stir-frying onion, ginger, and garlic until fragrant, approximately 30 seconds later. Take out from wok and set aside.

Add the remaining 2 tablespoons of neutral oil to a wok and use this to stir-fry scallions, king mushroom slices and sauce mixture until crisp, approximately one minute. Next add rehydrated shiitake and enoki mushrooms for two more minutes of simmering before combining with cooked noodles before topping with more scallions and furikake (doubanjiang + sesame seeds). Finally serve immediately!

Serving

White miso paste (commonly referred to as “shiro miso”) provides a milder, sweeter miso experience. Made with soybeans that have been fermented with more rice or barley than its red or brown counterparts, shiro miso tends to have a lighter color and sweeter, milder taste than other varieties of miso.

To make this soup vegan-friendly, opt for store-bought shiitake mushroom dashi for its umami effects, rather than fish flakes or anchovies (both non-vegan). Shoyu dashi also works well.

Alternately, you could add a splash of chicken broth or vegetable stock for extra flavor – this will only enhance its deliciousness further!

To serve, put noodles in serving bowls, top with the bok choy and mushroom mixture, drizzle finely chopped Spring Onions over it all, pour hot soup over all, and enjoy. This soup makes an ideal side dish to my Seaweed Salad, Easy Tofu Dumplings or Crispy Sesame-Baked Tofu; or you could even pair it with my Easy Vegetable Egg Rolls as lunch!