You are here: Home » Recipes » Shanghai (Long Life) Noodles Shanghai (Long Life) Noodles Recipe by California Walnut Board Yield 4 servings Prep 10 mins Cook 15 mins PrintEmail Ingredients 2 tablespoons vegetable oil1-1/2 cup sliced nappa cabbage1/2 cup rehydrated and sliced wood ear (black fungus)1/2 cup sliced cooking onion2 -- minced cloves of garlic1/4 cup sliced shiitake mushrooms1/4 cup sliced cremini mushrooms2/3 pound cooked and drained Shanghai noodles1/2 cup diagonally sliced snow peas1/2 cup bottom-trimmed enoki mushrooms1 cup toasted and chopped California walnuts2 tablespoons lemon grass sauce3 tablespoons shao hsing cooking wine or dry sherry2 tablespoons tamari soy sauce1/4 teaspoon white pepper1/4 teaspoon salt -- Few drops of sesame oil3 -- kaffir lime leaves, thinly sliced Instructions 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. 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. Stir in the lime leaves and serve.