I love lo mein and have struggled to find a good recipe for making it for years. During new years, I was searching for long-life noodles and discovered this recipe on Woks of Life. I happened to have fresh noodles and shiitake mushrooms on hand and used that to great results. I also felt the dish needed some broth seasoning, so I added the mushroom seasoning. The result was fantastic! I’ve made it countless times since.
Long-Life Noodles (伊面)
- 8 fresh shiitake mushrooms sliced
- 1 package of pre-cooked refrigerated lo mein or e-mian noodles approx 16 oz
- 3-4 T cooking oil
- 4 scallions cut into 1-inch long pieces
- 1/4 t salt
- ⅛ t sugar
- ¼ t salt
- 2 c hot water if using pre-cooked oily noodles that don't require a second cooking, use 2 T of water instead of 2 cups
- 2 t regular soy sauce
- 2 t dark soy sauce
- 2 T vegetarian oyster sauce
- ½ t sesame oil
- ½ t ground white pepper
- ½ t vegetarian mushroom seasoning
- Prepare the ingredients as described in the Ingredients list. Combine the Sauce ingredients in a small bowl and stir to combine.
- Boil 3 c water in a large saute pan on medium high heat. Add the noodles, stir for a minute to allow noodles to release their starch, and then drain, and set aside noodles. Don't overcook the noodles as they will be cooked again later.
- Heat 2 T of cooking oil into the same large saute pan. Add the mushrooms, half of the green onions, and ¼ t salt and stir-fry for another 2 minutes.
- Add the noodles, and stir fry for another 1 minute.
- Add the Sauce mixture, and stir-fry everything together for 3 minute, or until the soy sauce mixture is absorbed into the noodles.
- Add another tablespoon of oil mixing gently to avoid breaking noodles
- Add in the remaining half of the green onions and mix to combine.