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Author Notes: Longevity noodles are a traditional meal prepared for the Chinese New Year holiday. An ancient Chinese belief holds that long noodles are the key to a long life, so don't cut the noodles as you eat them! Recipe courtesy of Lee Kum Kee, www.lkk.com —Lee Kum Kee
- 1 packet dried Hong Kong Ee-Fu Noodles, about 12oz
- 8.5 ounces chicken stock
- 4 tablespoons Lee Kum Kee Oyster Flavored Sauce
- 1 tablespoon Lee Kum Kee Dark Soy Sauce
- 2 teaspoons sugar
- 2 tablespoons cooking oil
- 3.5 ounces small dried Chinese mushrooms, soaked till soften & squeezed dry
- 7 ounces beansprouts with roots removed
- 1 bunch yellow chives, cut into sections (optional)
- 1 tablespoon Lee Kum Kee Pure Sesame Oil
- 1 splash cooking wine
- 1 dash pepper
- Bring a large pot of water to a boil and cook noodles for about 5 minutes or until softened. Drain and set aside.
- In a wok or frying pan, heat 2 tbsp. cooking oil and sauté the mushrooms over low heat for about 3 minutes until fragrant.
- Add the mixture of chicken stock, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Hoisin Sauce. Bring to a boil.
- Add the noodles and toss to coat with the sauce before adding beansprouts and yellow chives (optional).
- Give the mixture a good stir. If it is too dry, add another 2 oz. chicken stock or hot water and simmer over low heat until most of the liquid has evaporated (about 5 minutes).
- Adjust the seasoning to taste. Add cooking wine, pepper and Lee Kum Kee Pure Sesame Oil.