Longevity Noodles With Pork

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10 servings
Preparation Method
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On Lunar New Year, it is traditional to make longevity noodles, symbolizing a long life. You just need a large wok or sauté pan! We wish you all an auspicious year!

The good-luck dish is easily customizable if you don’t like pork. Scallion noodles are a versatile vehicle for most vegetables and meat. It also lasts in the fridge.

Put the pork in the freezer for 30 minutes before slicing; it’ll cut more easily, and you’ll get thinner slices.

12 dried Chinese black (shiitake) mushrooms
1 pound fresh Chinese noodles (or 1 pound cooked linguine)
4 tablespoons peanut oil, divided
3 scallions, cut into 1/2-inch slices, divided
1 pound pork loin, cut into thin pieces
1 tablespoon low-sodium soy sauce
2 large carrots, peeled and cut into strips
kosher or sea salt
freshly ground black pepper
1 cup bean sprouts
8 leaves napa cabbage, cut into strips
3 tablespoons chopped garlic chives (or scallions or chives)
  1. Soak mushrooms in about 2 cups hot water; set aside.
  2. Bring a large pot of salted water to a boil. Add noodles and return to a boil. As soon as water boils, add 1 cup cold water; return to a boil. As soon as the water boils again, add 1 more cup cold water. When it returns to a boil, drain and rinse with cold water. Set noodles aside.
  3. Drain mushrooms, slice thinly, and set aside.
  4. In a large wok or sauté pan, heat 2 tablespoons oil on high setting. Add half the scallions to pan and sauté until bright green and wilted, about 1 minute. Add pork and soy sauce; sauté, stirring often, about 2 minutes. Add carrots and salt to taste; cook, stirring often, about 2 minutes. Add bean sprouts; cook, stirring often, about 1 minute. Add mushrooms; cook, stirring often, about 1 minute. Add cabbage; cook, stirring often, about 1 minute, or until wilted. Remove pan from heat.
  5. In a separate wok or sauté pan, heat the remaining oil on high setting. Add garlic chives and remaining scallions; sauté until wilted. Season with salt and pepper. Add collected liquid from pan of cabbage and pork. Add cooked noodles and stir well; saute 2 minutes, or until heated through and well coated. Add the cabbage/pork mixture, and toss well to coat the noodles.
About The Author

Jennifer Keating

Jennifer is the Digital Editor at The Old Farmer’s Almanac. She is an active equestrian and spends much of her free time at the barn. When she’s not riding, she loves caring for her collection of house plants, baking, and playing in her gardens. Read More from Jennifer Keating