![Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms](https://cdn.statically.io/img/www.foodandwine.com/thmb/oZrquRBCxwrBhyo5ntQ4Kgbm7kE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Longevity-Noodles-with-Oyster-Shiitake-and-Enoki-Mushrooms-FT-RECIPE0221-253851ff6fec42e384eba524e1082c6e.jpg)
Ingredients
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3 tablespoons soy sauce
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3 tablespoons toasted sesame oil
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2 tablespoons doubanjiang (Szechuan chile bean paste)
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2 tablespoons rice vinegar
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2 tablespoons neutral oil (such as vegetable oil), divided
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1 medium-size yellow onion, thinly sliced (about 1¼ cups)
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1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
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1 ½ tablespoons finely chopped garlic cloves
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4 cups torn and sliced mixed mushrooms (such as fresh enoki mushrooms, fresh oyster mushrooms, and rehydrated dried shiitake mushrooms) (about 11 ounces)
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1 pound fresh lo mein noodles, prepared according to pkg. directions
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½ chopped scallions (white and green parts)
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½ chopped fresh cilantro (optional)
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Furikake (optional)
Directions
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Stir together soy sauce, sesame oil, doubanjiang, and rice vinegar in a small bowl; set aside.
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Heat 1 tablespoon neutral oil in a large wok over high until shimmering and fragrant. Add onion, ginger, and garlic; stir-fry until mixture is fragrant and onion begins to soften, about 30 seconds. Transfer mixture to a small bowl; set aside. Do not wipe wok clean.
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Add remaining 1 tablespoon neutral oil to wok over high. Add mushrooms; stir-fry until softened, about 1 minute and 30 seconds. Add cooked noodles, soy sauce mixture, and cooked onion mixture; cook, tossing and stirring constantly, until noodles have absorbed sauce, about 2 minutes. Remove from heat. Transfer to a large serving dish; top with scallions and, if desired, cilantro. Garnish with furikake.
Notes
Find doubanjiang and furikake at Chinese grocery stores or online.