Longevity noodles with tofu and edamame

The Chinese New Year banquet consists of foods that symbolize good luck, fortune, and long life.

Longevity noodles with tofu and edamame

Noodles are one of the traditional Chinese New Year dishes. Longevity noodles are extremely long Chinese noodles that symbolize longevity.

In a multi-course banquet, noodles might be served simply dressed, without additional toppings.

To make this dish a complete meal, these are enriched with pan-fried tofu and edamame. They also offer an early taste of spring with the fresh flavors of baby spinach and thinly sliced fennel.

Servings: 8


  • 1 block firm tofu, drained
  • 1 tablespoon canola oil
  • 4 tablespoons sesame oil
  • 1 pound Chinese dried wheat noodles, medium width (if unavailable, substitute fresh Chinese egg noodles)
  • 2 tablespoons oyster sauce or vegetarian stir-fry sauce
  • 2 tablespoons ginger, peeled and sliced into julienne
  • 4 scallions, greens only, sliced into thin diagonal strips, about 1 to 2 inches long each
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 tablespoons gochugaru (Korean red pepper powder) or crushed red pepper flakes
  • 1 teaspoon sugar
  • 1/4 cup low sodium soy sauce
  • 1 cup frozen shelled edamame, defrosted
  • 2 cups baby spinach
  • 1 fennel bulb, thinly sliced
  • Sesame seeds (optional)


  1. Prepare the tofu: Drain tofu and wrap in 2 layers of paper towel. Sandwich between 2 cutting boards and place a heavy pot on top, and press for 30 minutes. After 30 minutes, dry off the surface of the tofu, then slice into bite-size pieces (1/2-inch thick rectangles). Heat a large sauté pan with one tablespoon each of vegetable oil and sesame oil over medium heat. When oil is hot, fry the tofu slices until each side is browned and crisp. Remove from pan and set aside.
  2. Meanwhile, bring a large pot of water to a boil. Do not salt the water as the wheat noodles are salted. Most importantly, do not break the dried noodles! Cook, uncovered, for 5 to 8 minutes until al dente. Drain immediately and rinse in cold water, then drain completely. Return to the pot and toss with 2 tablespoons sesame oil, oyster sauce, ginger, and 4 scallions (thin diagonal strips, about 1 to 2 inches long each).
  3. Prepare the sauce by stirring together garlic, 2 thinly sliced scallions, gochugaru, sugar, soy sauce, and 1 tablespoon sesame oil in a small bowl. Set aside.
  4. Warm another tablespoon of sesame oil in the sauté pan over high heat, then add the edamame and baby spinach and cook until the spinach is wilted. 
  5. Stir in the noodles using chopsticks or tongs to evenly distribute, then add the pan-fried tofu and fennel slices. 
  6. Transfer to a serving platter and drizzle on the sauce.

Nutrition information (per serving)

  • Calories: 335
  • Total fat: 11 g
  • Saturated fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 635 mg
  • Total carbohydrate: 49 g
  • Dietary fiber: 3 g
  • Total sugars: 3 g (includes 0.5 g of added sugars)
  • Protein: 13 g