Longevity Noodles
Prep Time
Cooking Mode
220 g pkg dried Yi Mein or E Fu noodles
1 tbsp hot water
1 tsp granulated sugar
¾ tsp salt, divided
1 ½ tbsp KIMPHAT Oyster Sauce
1 ½ tbsp KIMPHAT Dark Soy Sauce
2 tsp KIMPHAT Sesame Oil
¼ tsp ground white pepper
2 ½ tbsp vegetable oil (approx.)
3 cloves garlic, crushed
6 dried shiitake mushrooms, hydrated or 3 cups sliced shiitake (200 g approx.)
2 cups Chinese chives cut into 2-inch pieces (6 oz) or 1 bunch green onions (white and light green parts separated)
1 can (227 g) KIMPHAT Water Chestnuts Slice, drained chili oil (optional)
220 g pkg dried Yi Mein or E Fu noodles
1 tbsp hot water
1 tsp granulated sugar
¾ tsp salt, divided
1 ½ tbsp KIMPHAT Oyster Sauce
1 ½ tbsp KIMPHAT Dark Soy Sauce
2 tsp KIMPHAT Sesame Oil
¼ tsp ground white pepper
2 ½ tbsp vegetable oil (approx.)
3 cloves garlic, crushed
6 dried shiitake mushrooms, hydrated or 3 cups sliced shiitake (200 g approx.)
2 cups Chinese chives cut into 2-inch pieces (6 oz) or 1 bunch green onions (white and light green parts separated)
1 can (227 g) KIMPHAT Water Chestnuts Slice, drained chili oil (optional)
Directions
1In a large pot of boiling water, cook the noodles until firm and chewy; drain and set aside.
2In a small bowl, stir together the hot water, sugar, and ½ tsp of salt until dissolved. Stir in oyster sauce, soy sauce, sesame oil and white pepper.
3Heat a wok or large skillet over high heat; add vegetable oil and heat until smoking. Add the garlic, mushrooms and firm, light parts of chives, and stir fry, sprinkling with the remaining ¼ tsp salt, 1 to 1 ½ minutes.
4Add the noodles and the remaining chives and stir fry until warmed. Add the reserved oyster sauce mixture and stir-fry without breaking the noodles.
5Add the water chestnuts and stir fry until heated through, adding more oil to the edge of the skillet if the noodles stick together.
Tips
1
- Noodles symbolize longevity and prosperity to all who eat them and are a staple at Chinese celebrations. Remember not to cut or break the noodles to cut off the good luck.
- Yi mein noodles are made with sodium bicarbonate and deep-fried before drying, giving them a unique chewy texture and flavour.
- Don't substitute dark soy sauce for regular soy sauce in this recipe. It's sweeter, thicker, and darker, and it's a pantry staple for Chinese cooking, and a little goes a long way.
Disclaimer
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Personal Note
Personal Note
