Shanghai (Long Life) Noodles

  • Yield 4 servings
  • Prep 10 mins
  • Cook 15 mins


2 tablespoons vegetable oil
1-1/2 cup sliced nappa cabbage
1/2 cup rehydrated and sliced wood ear (black fungus)
1/2 cup sliced cooking onion
2 -- minced cloves of garlic
1/4 cup sliced shiitake mushrooms
1/4 cup sliced cremini mushrooms
2/3 pound cooked and drained Shanghai noodles
1/2 cup diagonally sliced snow peas
1/2 cup bottom-trimmed enoki mushrooms
1 cup toasted and chopped California walnuts
2 tablespoons lemon grass sauce
3 tablespoons shao hsing cooking wine or dry sherry
2 tablespoons tamari soy sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
-- Few drops of sesame oil
3 -- kaffir lime leaves, thinly sliced


  1. Heat a large frying pan or wok over high heat. Add oil, cabbage, wood ear, onion and garlic. Stir continuously for 1 minute. Add the shiitake and cremini mushrooms and cook for another minute while stirring. Add noodles and stir constantly to prevent sticking for 1 minute or until hot.
  2. Reduce the heat to medium-low and add the snow peas, enoki, chopped walnuts, lemon grass sauce, cooking wine, soy sauce, white pepper, salt and sesame oil. Stir until the sauce is thoroughly mixed in and the enoki mushrooms have just wilted.
  3. Stir in the lime leaves and serve.



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