Longevity Noodles

By mahto

Ingredients

• 1 pkg.dried Hong Kong ee-fu noodles*
• 8.5 oz. chicken stock
• 3 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 1 Tbsp. Lee Kum Kee Hoisin Sauce
• 2 Tbsp.. cooking oil
• 3.5 oz. dried Chinese mushrooms* (soaked until softened)
• 7 oz. beansprouts (roots removed)
• 10 strings yellow chives* (optional, cut into strips)
• 1 Tbsp. Lee Kum Kee Pure Sesame Oil

Details

Servings 2
Adapted from usa.lkk.com

Preparation

Step 1

Directions:

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 (squeezed dry) 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.

Yellow chives can be found in Asian supermarkets. Adding this vegetable creates extra texture and adds “Chinese” flavor!