Long-Life Noodles (伊面)

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


  • 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.
  • Serve.
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