Longevity Noodles
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Servings
2
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Prep Time
20 min
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Cook Time
10 min
Ingredients
- Water
- 1 teaspoon salt (to taste)
- 3 nests Blue Dragon Cantonese Egg Noodles (cook according to package instructions)
- 1/4 cup chicken stock or vegetable stock
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced (you can use button mushrooms or shiitake mushrooms)
- 2 cups julienned carrots
- 3 sprigs green onions, sliced
Instructions
- Bring water to a boil in a large saucepan over high. Add salt to water and cook noodles according to instructions on the package, until just under al dente, about 2 to 3 minutes. Drain noodles thoroughly in a colander, and rinse under cold water to stop the cooking process. Drain, lifting noodles to separate and dry the strands. Set aside.
- Stir together stock, soy sauce, oyster sauce, and sesame oil in a small bowl. Set aside.
- Heat oil in a wok over high until shimmering and fragrant; swirl to coat the wok. Add garlic; cook, stirring constantly, until it starts to brown around the edges, about 10 seconds. Add mushrooms and cook, stirring constantly, about 30 to 45 seconds. The mushrooms will soak up the oil, so add a bit more as needed if they look dry. Add carrots; cook, stirring constantly, about 1 minute.
- Stir sauce and add to mixture in wok; bring to a boil over high. Add noodles to wok; cook, stirring constantly, until noodles absorb the sauce, about 2 minutes. Season with additional soy sauce to taste. Add the green onions and transfer the noodles to a platter. Serve immediately.
Recipe calls for
