These Taiwanese longevity noodles 長壽麵 are simple to make and have the perfect toothsome (QQ) texture that you would want in your lucky New Years noodles! The garlic-infused oil and toasted black sesame seeds add layers of mouthwatering flavors without complicating the dish. In just 15 minutes you can have your noodles on the table for a special occasion like Lunar New Year or any day you need a little extra comfort.
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✨ why you'll love this recipe
Longevity noodles or long life noodles are sometimes referred to as yī miàn 伊麵 (the Chinese version).
The Taiwanese versions I’ve had growing up (tn̂g-siū-mī) are made purposely delicate in flavor to accompany other celebratory dishes. It’s all about enjoying the springy and soft QQ texture. That's what you'll get with this recipe!
What makes these noodles unique is what the long strands symbolize. They’re not supposed to be broken because they represent a long life, filled with good health, prosperity, and abundance.
I had the pleasure of visiting one of the noodle producers in Taiwan where I learned all about the process of making long noodles – and got to learn how to hand-pull the noodles! They’re hand-pulled and sun-dried to get the perfect toothsome texture we all love!
Every family has a flavor profile they prefer, so I intentionally kept this recipe simple. You can create your own variation and then compliment it with a protein main dish like steamed Chinese fish. Round off the meal with easy stir-fried Taiwanese cabbage and a bowl of tang yuan or red bean soup.
This is how Taiwanese longevity noodles are hand-pulled (I got to practice during a tour in Taiwan).
A bowl of the freshly cooked noodles served at the end of the tour – it's what inspired this simple recipe!
🧧 a dish to celebrate
If you’ve enjoyed longevity noodles before, it was probably at a banquet or a special occasion. Taiwanese and Chinese families serve these noodles at their Lunar New Year celebrations because the long strands are thought to herald a long and healthy life.
In Taiwan, these noodles are traditionally served with soy sauce braised pork trotters during the New Year holiday.
This dish is popular for birthdays too, often served in a simple soup topped with an egg. I personally love to add these noodles to sesame oil chicken soup!
📋 key ingredients
Here are the ingredients for this easy noodle dish! I intentionally kept this recipe simple since the noodles are the star of this dish.
- longevity noodles - also called “long life noodles.” There are different types of longevity noodles, some thin and some thicker. The Taiwanese versions are thin wheat noodles (similar to Japanese somen noodles); completely different than Chinese versions called yi mein. They can be found at local Taiwanese and Chinese grocery stores (such as 99 Ranch Market) or online at Weee!.
- garlic - we'll use this to infuse the oil with flavor, so fresh garlic works best.
- oil - both canola oil and sesame oil is used. Another neutral flavored oil like peanut oil or avocado oil can substitute canola.
- Diamond Crystal kosher salt (see substitutions below)
- sugar - I use granulated cane sugar in this recipe, but another type of sugar can work too.
- ground white pepper - use less than ⅛ teaspoon. Just a tiny pinch!
- English cucumber - can substitute with 2 Persian cucumbers since the seeds are smaller in these two varieties
- toasted black sesame seeds (see substitutions below) - I like to toast them as needed, but you can also find already toasted black sesame seeds in some Taiwanese, Chinese, or Korean grocery stores.
- shallot sauce - optional, for extra flavor. I sometimes add the Bull Head brand shallot sauce or make my own crispy fried shallots.
- Thai chili - thinly sliced, optional for some extra spice.
- cilantro - feel free to omit if you don't like it. You can substitute with scallions.
See the recipe card for quantities.
📖 substitutions
- salt - This recipe uses Diamond Crystal brand kosher salt (paid link) since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. ✴️ If using sea salt or table salt, use half of the amount listed in the recipe.
- black sesame seeds - You can use regular sesame seeds instead of black sesame seeds, but don't forget to lightly toast them as well for the added nutty flavor.
📖 variations
Every family probably has a different version of this recipe, and everyone has their own favorite flavor profile. Here are some ideas for you to try if you're looking to switch things up!
- aromatics and herbs – You can add 1 ounce of lightly stir-fried yellow or green Chinese chives, garlic scapes, and/or scallions for extra flavor.
- pork trotters – Traditionally, longevity noodles in Taiwan are served with soy sauce braised pork trotters (especially during Lunar New Year), making this a hearty meal.
- other fresh vegetables – Thinly sliced sugar snap peas, carrots, or snow peas can be used as toppings too. When in season, they can be used raw.
- extra umami – add dried shiitake mushroom slices that have been rehydrated with hot water for even more mouthwatering flavor.
🔪 instructions
I’m going to go through each step in detail below, including step-by-step photos of how to cook long life noodles to the perfect al dente texture. In a hurry? You can jump straight to the printable recipe.
ingredient prep
Begin this recipe by preparing all of the ingredients that'll go into your noodle dish.
Peel 4 cloves of garlic by first slightly smashing each clove with the side of a knife, then removing the loosened peel.
Cut 1 English cucumber in half so the next cut is easier.
Cut a thin sliver off one side of each half so that there’s a flat surface for the cucumber to sit on.
Cut each half of an English cucumber into ¼-inch (6-mm) thin slices at an angle, then fan out the slices on your cutting board.
Then cut the fanned out slices of cucumber into thin strips (julienne) from right to left (or start from the side of your dominant-hand).
They should be thin and relatively uniform, but they don't need to be perfect.
pro tip
I love using this Asian julienne peeler (paid link) to make vegetable prep super easy. It’s great for the julienned cucumbers in this dish but can also work for carrots, kohlrabi, and zucchini.
Alternatively, you can use this handy Asian julienne peeler instead, though the slices will be thinner.
garlic-infused oil and noodles
In a small skillet/fry pan (8-inch), add the peeled garlic, 3 tablespoons of canola oil, and 3 tablespoons of sesame oil. Heat the pan over low heat for 5 minutes (the garlic should be fragrant as the oil heats up).
Remove the pan from the heat and season the oil with ¾ teaspoon Diamond Crystal kosher salt (use half the amount if using sea salt), ⅛ teaspoon sugar, and a light sprinkle of ground white pepper (less than ⅛ teaspoon).
Stir until the sugar dissolves. Remove the garlic cloves, then set aside to cool.
Bring 8 cups of water to boil in a medium (3-quart) saucepan over high heat. While you wait for the water to boil, prepare the any optional ingredients you'd like to use – Thai chili and cilantro (if using).
Once the water boils, add the longevity noodles and cook over medium-high heat according to package instructions (about 2 minutes for thin noodles) until the noodles are softened, but still retain a bite to them.
Taste the noodles to make sure it's at your desired texture. Remember the noodles will continue to cook due to residual heat, so it's best to stop cooking when they feel just slightly harder than you'd like them to be.
Drain the noodles using a fine mesh strainer and rinse under cold water to stop the cooking process.
tip: The noodle cook times will vary depending on the brand and thickness of the noodles. I like to reduce the cook time stated on the package by at least 1 minute. You can then taste the noodles to get your desired texture.
Allow the noodles to drain, then transfer to a large mixing bowl. Add the seasoned oil to the noodles and stir with long chopsticks or tongs until the noodles are thoroughly coated.
Divide the noodles among 4 serving bowls and top each bowl with sliced cucumber, toasted black sesame seeds, and optional ingredients like shallot sauce, Thai chili, and cilantro (if using).
Serve this dish as a side or pair it with a protein dish like steamed fish or braised radish, tofu, and konbu for a complete meal.
🍲 equipment
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It doesn't take much to make this noodle dish, but here are a few of the tools I tend to use.
- 8-inch fry pan (paid link)
- 3-quart saucepan w/ lid (paid link)
- measuring spoons (paid link)
- liquid measuring cup (paid link)
- chefs knife (paid link)
- cutting board (paid link)
❄️ storage
While they're best enjoyed cooked in small batches and eaten immediately, you can separate the cucumbers and fresh herbs from the cooked noodles and then store them in separate airtight containers in the refrigerator for about 3 days.
Reheat the noodles in the microwave or in a steamer until they're warmed through, then top with the cucumber and cilantro.
💭 top expert tips
tip #1
Be sure to cook your noodles less than you'd think! You want them on the firmer side so they don't get too mushy and break, especially when you're combing them with the other ingredients.
Watch out for carryover cooking – these noodles are thin and will continue to cook with the residual heat even after you stop cooking. That's why it's also important to rinse them under cold water after a taste test for texture.
tip #2
If you don't enjoy cutting vegetables into thin matchsticks (julienne), I highly recommend this Asian julienne peeler (paid link)!
tip #3
Don't skip toasting the black sesame seeds, otherwise, they'll taste slightly bitter. It helps to use already toasted black sesame seeds if possible! If not, I like to use this 8-inch GreenPan skillet (paid link) for toasting seeds and nuts over low heat since the white nonstick interior helps me see if the ingredients are getting too toasty before burning.
💭 faq
The Chinese version is typically made of egg, flour, water, and salt. The Taiwanese version of thin noodles is usually made from wheat flour, water, sometimes tapioca starch (for that QQ texture), and salt.
Longevity noodles are usually served during Lunar New Year and birthdays, but can be enjoyed any day!
Since longevity noodles aren’t meant to be broken, you are meant to slurp up the noodles as you eat. I wouldn't recommend cutting the noodles, but it's okay (and unavoidable) if some strands accidentally break on their own.
🧧 more lunar new year and celebration foods
Looking for other Lunar New Year and Chinese New Year recipes to try? Or maybe other dishes for a celebration? I've got you.
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cindy 周昀
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longevity noodles 長壽麵
ingredients
- 4 cloves garlic, peeled and slightly smashed with the side of a knife
- 3 tablespoon canola oil
- 3 tablespoon sesame oil
- ¾ teaspoon Diamond Crystal kosher salt, use half the amount if using sea salt
- ⅛ teaspoon granulated sugar
- 1 light sprinkle ground white pepper, (less than ⅛ teaspoon)
- 8 cups water
- 8.8 ounces longevity noodles, (250 grams)
- 1 English cucumber, cut into thin matchsticks (substitute: 2 Persian cucumbers)
- 2 teaspoons toasted black sesame seeds
- 2 teaspoons shallot sauce, Bull Head brand, optional
- ½ small Thai chili, thinly sliced, optional
- 5 sprigs cilantro, washed, dried, and roughly chopped
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- In a small skillet/fry pan (8-inch), add garlic, canola oil, and sesame oil. Heat the pan over low heat for 5 minutes (the garlic should be fragrant as the oil heats up), then remove from the heat and season the oil with salt, sugar, and ground white pepper. Stir until the sugar dissolves, remove the garlic cloves, then set aside to cool.4 cloves garlic, 3 tablespoon canola oil, 3 tablespoon sesame oil, ¾ teaspoon Diamond Crystal kosher salt, ⅛ teaspoon granulated sugar, 1 light sprinkle ground white pepper
- Bring 8 cups of water to boil in a medium (3-quart) saucepan over high heat. While you wait for the water to boil, prepare the other ingredients. Once the water boils, add the longevity noodles and cook over medium-high heat according to package instructions (about 2 minutes for thin noodles) until the noodles are softened, but still retain a bite to them.8 cups water, 8.8 ounces longevity noodles
- Drain the noodles using a fine mesh strainer and rinse under cold water to stop the cooking process. Allow the noodles the drain, then transfer to a large mixing bowl.
- Add the seasoned oil to the noodles and stir with long chopsticks or tongs until the noodles are thoroughly coated. Divide the noodles among 4 serving bowls and top each bowl with sliced cucumber, toasted black sesame seeds, and optional ingredients like shallot sauce, Thai chili, and cilantro (if using).1 English cucumber, 2 teaspoons toasted black sesame seeds, 2 teaspoons shallot sauce, ½ small Thai chili, 5 sprigs cilantro
- Serve this dish as a side or pair it with a protein source for a complete meal.
equipment and highlighted ingredients
notes
🌡️ food safety
- Wash hands (and/or wear gloves) before handling ready-to-serve ingredients such as the cucumber and toppings
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
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