Traditional Longevity Noodles
Ingredients
Noodles:
8.8 oz (250g) dried Yi Mein or e-fu noodles
5 dried shiitake mushrooms (rehydrated and sliced) or fresh shiitake mushrooms
1 carrot (julienned)
5 to 6 stalks scallions cut into 2-inch sections
Aromatics:
3 cloves minced garlic
1 stp minced ginger
The Sauce:
4 tbsp Kikkoman Oyster Flavored Sauce
1 tbsp Kikkoman Soy Sauce (option to use Kikkoman Low Sodium Soy Sauce)
1/2 tbsp Dark Soy Sauce ( for color, optional)
1 tsp brown sugar or honey
1/4 tsp white pepper
1 tsp sesame oil
1 cup chicken or vegetable stock
Preparation
Prepare the Noodles:
Boil about 1500ml of water.
Pour the boiled water over the dried noodles to briefly cook noodles for about 2-3 minutes until just softened.
Drain well - do not rinse.
1 stp minced ginger
5 dried shiitake mushrooms (rehydrated and sliced) or fresh shiitake mushrooms
1 carrot (julienned)
Stir-Fry Aromatics:
Heat 2 tbsp oil in a wok over high heat.
Sauté mushrooms and carrots for 1 minute. (If using fresh shiitake mushrooms let mushrooms dry out and brown, about 5 to 7 mins before adding carrots.)
1 tbsp Kikkoman Soy Sauce (option to use Kikkoman Low Sodium Soy Sauce)
1/2 tbsp Dark Soy Sauce ( for color, optional)
1 tsp brown sugar or honey
1/4 tsp white pepper
1 tsp sesame oil
1 cup chicken or vegetable stock
Braise:
Pour in the stock and sauce ingredients.
Bring to a boil, then add the noodles.
Gently toss the noodles with tongs so they remain unbroken.
Absorb:
Reduce heat to low and let the noodles simmer for 2-3 minutes until most of the liquid is absorbed into the spongy stands.
Finish:
Stir in the scallions and sesame oil.
Toss until the greens just wilt, then serve immediately on a large platter.
Serving TIp:
The Golden Rule: Never cut the noodles during preparation or while eating.
Diners are encouraged to slurp the long strands whole to maximize the blessing of longevity.
