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.


  • 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.



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