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With the Lunar New Year just around the corner, we wanted to share a recipe that brings all the traditional good fortune without the traditional all-day labor. This is James’s ‘universal’ version of the Longevity Noodles designed to work with ingredients you likely already have in your pantry.
The rule for this dish is simple: try not to break the noodles. The longer the noodle, the longer the life. We’re keeping them long, keeping the prep simple, and helping to ensure that whether you’re using traditional wheat noodles or a pack of Shin Ramyun, your year starts with a very long (and very delicious) life.
Notes for this Recipe
- Don’t let the 55-minute total time scare you off! The bulk of that hour (30 minutes) is just letting your dried shrimp soak in hot water. I recommend soaking it as the first step. While they soak, you can handle all your chopping and prep.
- Fa Cai (dried moss): This ingredient was my first introduction to dried moss. It has a fine-threaded texture and adds a subtle touch of earthiness to the dish. However, at $15–20 an ounce, it’s a bit of an investment. James mentioned that the name of the ingredient, Fa Cai, phonetically sounds like the “get rich” part of the popular Lunar New Year greeting Gong Hei Fat Choy. If it’s out of your budget, don’t sweat it; the dish is still incredible without it!
- Shrimp Water: When you soak the dried shrimp, don’t throw that water away. It becomes a concentrated shrimp dashi that we’ll add to the dish later on.
- Prep: Because the cooking part only takes 10 minutes, you absolutely must have everything chopped and your sauce whisked before you turn on the stove.
Choosing your noodles
One of the best things about James’s recipe is that it’s “Noodle Neutral.” We tested this dish three different ways to see how the texture and flavor changed with different types. Most dried noodles made with wheat flour will work. It really depends on your preference for a thinner or wider bite.
Traditionally, you’ll want to look for noodles labeled as “Longevity Noodles” or Yi Mien. These are the classic choice, but they can be much harder to find, especially around the New Year when everyone is clearing the shelves!
Don’t Forget the “Shock”
The key is ensuring the strands stay long and don’t turn mushy while stir-frying. To get that perfect texture:
- Boil until just al dente (if the package gives a time range, always go toward the lower end!).
- Rinse in cold water.
- Plunge into an ice bath. This “shocks” the noodles, stopping the cooking process instantly and washing away excess starch.
- Kimbo Plain Dried Noodles boiled for 4 minutes
- Wu-Mu Dry Noodles boiled for 3 minutes
- Shin Ramyun noodle bricks (did not use seasoning packets) boiled for 4 minutes
I specifically included the Shin Ramyun noodle bricks as an alternative because this is an instant ramen website, after all! While we love exploring traditional wheat noodles, the springy texture of a Nongshim noodle is hard to beat, and it’s something some of us have in the pantry right now.
If you’re truly in a pinch and can’t find any of the above, you can even use Spaghetti.
Optional Toppings
- scallions
- chili oil
- sesame seeds
Video
Check out more instant ramen recipes
Long Life Noodles
Ingredients
Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Cooking Rice Wine
- 2 tsp Chicken Bouillon
- 2 tsp Sugar
- 1 tsp Regular Soy Sauce
- 1 tsp Dark Soy Sauce
- 1/2 tsp Fish Sauce, Optional
Noodles and Base
- 250 g Noodles, Wu-Mu Dried Noodles or 2 Shin Ramyun noodle bricks
- 250 g Pork Belly, sliced into thin strips
- 2 tbsp cooking oil
- 30 g Garlic, approx. 5 large cloves, minced
- 46 g Garlic Chives, cut into 3-inch lengths
- 80 g Fresh Shiitake, sliced
- 40 g Carrots, julienned
- 5 g Dried Shrimp, soaked in 1/4 cup hot water; reserve 2 tbsp of the liquid
- 4 g Fa Cai, dried moss, soaked for 10 mins and squeezed dry
Instructions
- Start by soaking the dried shrimp in hot water for 30 minutes. In a separate bowl, soak the Fa Cai for 10 minutes. While those soak, prep all of the ingredients, and whisk all sauce ingredients together until the sugar is dissolved. Drain shrimp, but reserve 2 tbsp of soaking water.
- Boil your noodles according to the package directions, but aim for the lower end of the time range (usually 4 minutes). Immediately drain and move them into a cold rinse, then an ice bath.
- Heat oil in a hot wok or stainless steel pan on medium-high to high heat. Add the pork belly strips and stir-fry for 30 seconds.
- Add the shiitake mushrooms, carrots, and garlic chives to the wok. Stir-fry for 1–2 minutes until they just begin to soften.
- Add the minced garlic and the drained shrimp. Stir-fry for 30 seconds until the garlic is fragrant but not burnt.
- Add the drained noodles and half of the Master Sauce. Toss gently. Pour in the reserved shrimp water. Hand-shred the Fa Cai into the wok, add the remaining sauce, and toss on high heat for 1–2 minutes until the noodles are glossy and the sauce is fully absorbed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
