Eat your way to a long life with these easy but delicious stir-fried Chinese Longevity Noodles with ginger, cabbage and mushrooms.
These Chinese longevity noodles have the goodness of ginger, mushrooms and cabbage packaged into one easy, simple but extraordinarily tasty dish.
In China, these noodles are eaten during the Chinese new year and at celebrations and festivities. The noodle strands are supposed to remain long and unbroken, so your life is too.
The ingredient list is simple and quite short. I also add to these noodles an ingredient that offers the body much-needed warmth during these cold winter months and that fits in perfectly in this recipe: sesame seeds. They add crunch and even more flavor.
So go on, make these. And if you live to be a hundred, don't blame me! 😉
Table of Contents
Why you will love this recipe
- Sumptuous. With a short ingredient list and quick cooking time, this is an easy recipe. But there is so much flavor here!
- Healthy recipe. You can use wholegrain noodles or pasta to make this dish. Everything else here is also so, so good for you.
- Easy to make. You do need to ensure you keep the ingredients moving in the wok so as to not scorch anything over high heat. But other than that this is a pretty easy recipe.
- Vegan, nut-free and can be gluten-free. You can use gluten-free noodles to make these longevity noodles. Because gf noodles can be quite starchy, make sure you oil them thoroughly once they are cooked so they don't stick together.
Ingredients
- Noodles: I use angel hair pasta because it works nicely and is more likely to be vegan. You can also use lo mein noodles but these often contain eggs, so read the labels.
- Sesame oil. This nutty oil gives the most authentic flavor. If you don't have it, use any unflavored, neutral oil of your choice.
- Sesame seeds. Sesame seeds add lovely crunch and more nutty flavor in each bite.
- Ginger. This adds a ton of flavor. I like using lots of ginger in this recipe.
- Vegetables: onions, cabbage (purple or green), button mushrooms or cremini mushrooms and scallions (spring onions). You can also use snow peas, julienned carrots, bell peppers, water chestnuts, broccoli and other quick-cooking veggies in this recipe.
- Flavorings: red pepper flakes, tamari or soy sauce and rice wine vinegar (use regular vinegar if you don't have this).
How to make Chinese longevity noodles
Cook the noodles or pasta according to package directions. Once they are just short of done, strain out the water, wash the noodles in cold, running water, and toss them in a teaspoon of sesame oil. Set aside.
In a wok or large skillet, heat a tablespoon of sesame oil until it shimmers. Swirl the oil around the wok to coat the sides, then quickly add the sesame seeds, ginger and red pepper flakes. Stir fry over high heat for a minute.
Stir in the cabbage, onions, mushrooms and half the scallions. Mix well and cook, stirring constantly, until the veggies are tender but still have a good bite.
Stir in the noodles, vinegar and soy sauce. Use a pair of tongs to lift the noodles, swirl, and drop them back into the wok, until everything is well mixed together. Check salt and add more if needed. Continue frying the noodles for a couple of minutes. Turn off heat. Stir in the remaining scallions and serve hot.
Top tips
- Don't cook the noodles or pasta all the way. Cook until they are almost al dente, then immediately drain, wash, and coat with oil. The noodles will cook a bit more in the wok, and leaving them a little undercooked will help them fry better without mushing up in the wok.
- Add more of the seasonings -- red pepper flakes, vinegar and soy sauce -- to tweak the recipe to your taste.
- Keep everything moving in the wok at all times, to ensure nothing burns and sticks to the wok. Remember you are cooking this stir-fry over high heat at all times. The high heat helps ensure that the veggies don't turn soggy.
Serving suggestions
- With a tofu recipe like this mango chipotle glazed tofu.
- With vegetable manchurian, an Indo-Chinese dish of vegetable dumplings in a sweet and savory sauce.
Storage instructions
- Refrigerate: Store the noodles in the fridge in an airtight container for up to five days.
- Freeze: Freeze the Chinese longevity noodles in a freezer-safe container for up to two months.
- Reheat. Thaw and reheat in a hot wok or in the microwave before serving.
More delicious Chinese recipes
If you make this recipe, be sure to leave a comment and a star rating below. Or tag us on Instagram #HolyCowVegan.
Chinese Longevity Noodles
Equipment
- Wok or large skillet
Ingredients
- 16 oz angel hair pasta
- 2 tablespoons sesame seed oil (divided)
- 2 tablespoons sesame seeds
- 2-inch piece ginger (julienned, or cut into thin strips)
- 1 teaspoon red pepper flakes
- 1 medium onion (thinly sliced)
- 3 cups cabbage (about half a head, thinly shredded)
- 12 oz crimini mushrooms (sliced. Button mushrooms are fine too)
- 2 tablespoon tamari (or soy sauce or liquid aminos)
- ¼ cup rice vinegar (can substitute white vinegar)
- Salt to taste
- 6 scallions (chopped, divided)
Instructions
- Cook the noodles or pasta according to package directions. Once they are just short of done, strain out the water, wash the noodles in cold, running water, and toss them in a tablespoon of sesame oil. Set aside.
- In a wok or large skillet, heat a tablespoon of sesame oil until it shimmers. Swirl the oil around the wok to coat the sides, then quickly add the sesame seeds, ginger and red pepper flakes. Stir fry over high heat for a minute.
- Stir in the cabbage, onions, mushrooms and half the scallions. Mix well and cook, stirring constantly, until the veggies are tender but still have a good bite.
- Stir in the noodles, vinegar and soy sauce. Use a pair of tongs to lift the noodles, swirl, and drop them back into the wok, until everything is well mixed together. Check salt and add more if needed. Continue frying the noodles for a couple of minutes. Turn off heat. Stir in the remaining scallions and serve hot.
Recipe notes
- Don't cook the noodles or pasta all the way. Cook until they are almost al dente, then immediately drain, wash, and coat with oil. The noodles will cook a bit more in the wok, and leaving them a little undercooked will help them fry better without mushing up in the wok.
- Add more of the seasonings -- red pepper flakes, vinegar and soy sauce -- to tweak the recipe to your taste.
- Keep everything moving in the wok at all times, to ensure nothing burns and sticks to the wok. Remember you are cooking over high heat at all times. The high heat helps ensure that the veggies don't turn soggy.
Robyn
This recipe is amazing!!! I tried it last week and can't get enough of it. I've doubled the recipe and we've already had it again and can't wait to make more. It's soooooo flavorful yet very easy to make. Thx for all the delicious recipes!
Ann Dalton
Excellent! Like all of Vaishali's recipes that I've tried - and there have been a lot of them - this recipe is a winner!
I should send my ratings more often since I rely on Vaishali's posts for recipe ideas all the time. I've never been disappointed.
Thank you Vaishali!
Ann
Happy New Year to you and yours!
Vaishali
Aww, Ann, a heartfelt thank you for the lovely words. ❤️ A very happy new year to you. So happy you enjoyed the noodles!
Margo Abadjian
This looks amazing Vaishali! Can’t wait to make it!
Vaishali
Thanks, Margo, hope you make it! 🙂
Janet
Can the toasted sesame oil be substituted for anything else? I don't have this oil and have never used it before. Or should I get some and start using it in more recipes? Does it make the flavor of the dish? Have you added some garlic to the recipe? Is the green onion on top additional to a yellow onion? I didn't see green onion in the ingredients list.
Vaishali
Yes, sub with peanut oil or any oil you'd use for a stir-fry. I do love sesame seed oil in Chinese recipes, so I always keep a bottle on hand. And no, there's no garlic in this recipe-- ginger's the star here. I don't always use the green onions, but I did this time, so I've added them to the recipe.
Meg
I used buckwheat ramen. I'm in Australia, I and it is currently 41degrees Celsius.... Fabulous recipe. I love that there is no soy or similar.... I Stay away from this because it's a processed food. I want to live to be at least 120....
Love your recipes coming to my inbox every day. Thank you.
Vaishali
Meg, so happy you made these. And I am cheering for you to get to 120!
Christine Chevalier
I just made this for lunch! I didn't have cabbage so used Brussels Sprouts and added cashews for a bit of protein. Also used Chinese chili-garlic sauce instead of red pepper flakes. So very good! I love your recipes!!!! Thank you!
Vaishali
Christine, how wonderful! So happy you tried them. Thanks for letting me know!
craig guthrie
Chinese Longevity Noodles with Ginger and Mushrooms. Do you ever publish calories with your recipes?
Vaishali
Craig, most of my recipes over the past year or two have nutrition info included. I was a little late posting the info for this, but it's in there now.
Ruth Eisenbud
Vaishali,
This is not a comment about the recipe. I just wanted to let you know that I didn't received this posting in my email. I had this problem once before.... and it is probably an email issue, that I don't know how to fix.... The first time after you resent the recipe to my email address several after than came through. I don't always remember to check your blog, so would like to be notified by email. Sorry to make things more complicated.... but could you please resend this one.
Thank you, Ruth
Sabs
Hi Ruth,
Just a thought- perhaps the emails are going to your Junk mail? I know that happens to me sometimes.. some email providers automatically send the emails to Junk.
Vaishali
Ruth, this email did not go out yesterday-- it went out this morning. Did you get it today? Also, like Sabs suggests, check your junk mail, and if you find it there, be sure to mark it as not junk.
Ruth Eisenbud
I check my junk mail... but it is not there.
If the email went out this morning, then perhaps there was normal delay....
I did receive it this afternoon. I;ll try to be more patient.... but will check your block from time to time.
Thank you
Ruth