Quick Asian-style noodles and vegetables

Inspired by traditional longevity noodles!

I first heard about longevity noodles at a Lunar New Year gathering years ago but have since learned this noodle dish, associated in China with good health and a long life, is more commonly served at birthdays and anniversaries. The length of the noodles is key here. They are often longer than usual and tradition dictates they should not be broken before cooking; similarly, they should be eaten without biting to secure the most auspicious fortune for the year ahead. There are likely thousands of different ways of preparing this dish; I like this simple and quick vegetarian version. If you’re looking for a wine pairing, I’d recomment the 2022 Lechetau Soleil des Vignes Chinon Cabernet Franc. Chinon is in the Loire Valley of France and in 2000 was named a UNESCO World Heritage Site. The wine is medium-bodied and has deservedly earned the frequent descriptor of elegant thanks to its fruit-forward flavours balanced with both floral and spice notes which match well with the earthy flavours of this hearty vegetarian dish.

Ingredients

• 7 oz (200 g) Asian-style egg noodles, medium width
• 1/2 cup (125 mL) vegetable broth
• 2 teaspoons (10 mL) sesame oil
• 2 tablespoons (30 mL) soy sauce
• 2 tablespoons (30 mL) oyster sauce (vegetarian, if you can find it)
• 5 teaspoons (45 mL) canola or vegetable oil, divided
• 1/2 cup (75 g) minced shallots
• 2 garlic cloves, minced
• 2 cups (150 g) sliced button or cremini mushrooms
• 2 cups (70 g) chopped baby spinach
• 2 cups (260 g) bean sprouts, rinsed
• 2 tablespoons (17 g) toasted sesame seeds, to garnish

Method

• Bring a large pot of salted water to a boil. Add noodles and cook, stirring gently and frequently, until just tender (about 3-5 minutes, depending upon the thickness of the noodles). Transfer cooked noodles to a colander to drain and run cold water over top. Lift noodles with chopsticks, two forks or your clean hands to separate them and allow them to dry a bit. Leave in colander and set aside. Noodles can be cooked up to an hour in advance.
• Prepare the sauce by combining in a jar with a tight lid the vegetable broth, sesame oil, soy sauce and oyster sauce. Cover and shake well to blend, then set aside.
• Heat 2 teaspoons (10 mL) of the canola oil in a wok or very large skillet placed over medium-high heat. Add the sliced mushrooms and cook, stirring often, until mushrooms have released all their moisture and are beginning to brown (about 3-4 minutes). Transfer cooked mushrooms to a clean bowl and set aside.
• Heat remaining oil in the same skillet you cooked the mushrooms in, placed over medium heat this time. Add shallots and cook, stirring constantly, until they are tender (about 2 minutes). Add garlic (along with a splash of oil if the pan looks dry) and cook, also stirring constantly, for one minute longer.
• Return mushrooms to the skillet and stir to combine with onions and garlic. Add cooked noodles and drizzle about three quarters of the sauce over top. Stir to blend well; you may find it easiest to gently toss the mixture for 1-2 minutes, using tongs.
• Once noodles have reheated, add remaining sauce along with the chopped spinach and beansprouts. Continue to toss until spinach is wilted; about 1 minute.
• Transfer noodles and vegetables to a serving platter or 4 individual bowls. Sprinkle with sesame seeds then serve hot in bowls.

Serves 4.