Yi Mein Inspired Longevity Noodles
with Portobello Mushrooms, Spring Onion and Crispy Onions
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Sesame
Longevity noodles, also known as yi mein, symbolise a long and prosperous life, often found at celebratory Chinese banquets. Traditions dictate that these noodles can't be cut by the chef and each strand needs to be eaten whole - no breaking it before you eat it or you'll risk bad luck!
Ingredients
2 unit(s)
Portobello Mushrooms
160 grams
Green Beans
2 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
15 grams
Ginger Puree
50 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
15 grams
Sriracha Sauce
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle for the noodles.
b) Meanwhile, thinly slice the mushrooms. Trim the green beans, then cut into thirds.
c) Trim and thinly slice the spring onions.
a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Once boiling, add the noodles and green beans.
b) Cook until the noodles are cooked and the beans are tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the mushrooms to the pan and season with salt and pepper.
c) Cook until golden, 6-8 mins.
a) Once the mushrooms are golden, add the ginger puree and the white parts of the spring onions to the mushrooms.
b) Stir-fry until fragrant, 1 min.
c) Stir the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount) into the pan.
d) Bring to the boil and simmer until the sauce is reduced slightly, 2-3 mins.
a) Add the cooked noodles, sesame oil and beans to the mushroom pan.
b) Toss to coat and simmer until piping hot, 1-2 mins.
c) Add a splash of water if you feel it needs it.
a) Share the noodles between your bowls.
b) Drizzle over the sriracha and scatter over the remaining spring onion.
c) Sprinkle over the crispy onions to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauce is a real highlight — sweet, savoury, and umami-rich — though some find it a touch too sweet or salty, so consider reducing the honey or soy sauce slightly to suit your taste.
- Ease of prep: Quick and straightforward to put together, making it a great midweek option; note that separating the white and green parts of the spring onion early saves time later.
- Suggestions: Adding a protein such as tofu, halloumi, or prawns makes the dish more filling; extra mushrooms or vegetables like broccoli or a pepper also help bulk it out.
- Next-day meals: One reviewer enjoyed this cold the next day, though reheating the noodles is best avoided as the texture can suffer.
- Portions: The dish can feel light for two adults, so consider supplementing with extra noodles or vegetables if you have them to hand.
