Shanghai (Long Life) Noodles

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


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

Nutritional Info *per serving

  • Calories 780
  • Glycemic Load 0
  • Fat 50g
  • Saturated Fat 6g
  • Polyunsaturated Fat 32g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 1070mg
  • Potassium 690mg
  • Carbohydrate 79g
  • Fiber 7g
  • Sugars 3g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 10%
  • Iron 40%
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