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 —Consumer Foodie
Ingredients
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1 packet
dried Hong Kong Ee-Fu Noodles, about 12oz
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8.5 ounces
chicken stock
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4 tablespoons
Lee Kum Kee Oyster Flavored Sauce
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1 tablespoon
Lee Kum Kee Dark Soy Sauce
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2 teaspoons
sugar
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2 tablespoons
cooking oil
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3.5 ounces
small dried Chinese mushrooms, soaked till soften & squeezed dry
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7 ounces
beansprouts with roots removed
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1 bunch
yellow chives, cut into sections (optional)
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1 tablespoon
Lee Kum Kee Pure Sesame Oil
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1 splash
cooking wine
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1 dash
pepper
Directions
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Bring a large pot of water to a boil and cook noodles for about 5 minutes or until softened. Drain and set aside.
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In a wok or frying pan, heat 2 tbsp. cooking oil and sauté the mushrooms over low heat for about 3 minutes until fragrant.
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Add the mixture of chicken stock, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Hoisin Sauce. Bring to a boil.
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Add the noodles and toss to coat with the sauce before adding beansprouts and yellow chives (optional).
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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).
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Adjust the seasoning to taste. Add cooking wine, pepper and Lee Kum Kee Pure Sesame Oil.
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