Long Life Noodles with Mushrooms

This was my first time trying Plated and it did not disappoint. I can’t wait to make this dish the next time I’m craving Chinese.  This is a great dish for vegetarians that you can load up with veggies or tofu. Long life noodles are extremely long Chinese egg noodles with a chewy texture. Eaten on special occasions, they are considered good luck for a long life.

I found out this was a great dish to pack and reheat leftovers for work. It also is much healthier than all the takeout I usually like to indulge in. Feel free to load it up with more mushrooms or stir fry vegetables. Hope you enjoy it as much as I did!

Ingredients:

  • 1 mushroom mix
    • 4 ounces cremini mushrooms
    • 2 ounces oyster mushrooms
    • 2 ounces shiitake mushrooms
  • 3 scallions, divided
  • 2 cups baby spinach
  • 8 ounces leeks
  • 1 tablespoon sesame seeds
  • ¼ cup soy sauce (gluten-free)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon honey
  • ¼ teaspoon crushed red pepper
  • 10 ounces long life noodles

1. Prepare Ingredients
Bring a large pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel and thinly slice,
discarding stems. Rinse scallions, trim and discard roots, and thinly slice. Rinse spinach. Rinse leeks, then trim and discard dark green tops. Halve lengthwise, then cut crosswise into 1-inch pieces. Place in a bowl of cold water and allow dirt to sink to bottom.

2. Make Soy-Sesame Sauce
Place sesame seeds in a large pan over medium heat and toast, stirring, until golden brown and fragrant, 3-5 minutes.Transfer to a medium bowl. Add soy sauce, rice wine vinegar, sesame oil, honey, as much crushed red pepper as desired, ½ of scallions, and 1 tablespoon water. Stir to combine. Taste and add salt as needed.

3. Sauté Vegetables
Drain leeks and pat dry with paper towel (see Recipe Tip). Add 1 tablespoon canola oil to pan from sesame seeds over medium heat. When oil is shimmering, add mushrooms and leeks and sauté until softened, 5-7 minutes. Taste and add salt and black pepper as needed. Remove pan from heat and set aside.

4. Cook Long Life Noodles
Add long life noodles and a generous pinch salt to pot of boiling water and cook until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking

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5. Season Long Life Noodles
Add long life noodles to pan with vegetables over medium-high heat. Push noodles and vegetables to outer edges of pan. Add soy-sesame sauce to center of pan and simmer until thickened, about 1 minute, then stir to combine all ingredients. Stir in spinach and cook until just wilted, about 1 minute more. Remove pan from heat. Taste and add salt and black pepper as needed.

6. Plate Long Life Noodles. Garnish long life noodles with remaining scallions and enjoy your good fortune!

-Lea

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Cover photo and recipe via Plated

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