January Recipes

Longevity Noodles

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Vegetarian Badge
A bowl of Longevity Noodles being picked up with chopsticks
Hands On:
25 minutes
Total Time:
25 minutes


  • 2 tbsp hoisin sauce
  • 2 tbsp Hy-Vee less sodium soy sauce
  • 1 tbsp mirin sweet cooking rice wine
  • 3 tbsp minced gingerroot, divided
  • 2 tsp Hy-Vee toasted sesame oil
  • 2 cloves garlic, minced
  • 1 (6-oz.) pkg. chow mein stir-fry noodles
  • 1 tbsp Hy-Vee vegetable oil
  • 4 cups trimmed and sliced mixed mushrooms, such as shiitake, baby bellas and/or white button
  • 1 cup trimmed and halved sugar snap peas
  • 4 green onions, thinly sliced on the bias; plus additional for garnish
  • 1 cup fresh baby arugula
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Whisk together hoisin sauce, soy sauce, mirin, 1 Tbsp. gingerroot, sesame oil and garlic in a medium bowl; set aside.
Cook noodles according to pkg. directions. Drain; cover to keep warm.
Heat vegetable oil a large skillet over medium-high heat. Add mushrooms; cook for 3 to 4 minutes or until slightly crispy.
Add sugar snap peas, 4 sliced green onions and remaining 2 Tbsp. gingerroot; cook for 2 to 3 minutes or until vegetables are crisp-tender. Stir in hoisin sauce mixture. Add cooked noodles; gently stir to combine, being careful not to break the noodles. Add arugula; gently stir until slightly wilted.
To serve, divide among 4 serving bowls, garnish with additional green onions, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 520mg 23%
Total Carbohydrate: 45g 16%
Dietary Fiber: 2g 7%
Sugars: 7g 14%
Protein: 9g 18%

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