MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Changshou Mian (Longevity Noodles)
Categories: Pasta, Sauces, Mushrooms, Vegetables
Yield: 4 Servings
3 qt Water
12 oz Yi Mein noodles (340 g)
1/8 ts Sugar
1/4 ts Salt
1 tb Water; hot
2 ts Regular soy sauce
2 ts Dark soy sauce
2 tb Oyster sauce or vegetarian
- oyster sauce
1/2 ts Sesame oil
Fresh ground white pepper
4 tb Vegetable oil; divided
5 Shiitake mushrooms; thin
- sliced
8 oz Chinese chives (225 g); in
- 2" pieces, light & dark
- green parts separated
Boil 3 qt of water in a large wok or pot to pre-cook your Yi Mein
noodles. Once boiling, add the noodles. The directions on the box
may say to boil the noodles for 5 minutes, but we recommend no more
than 3 to 4 minutes to keep them firm and chewy. Overcook them, and
you will end up with a mushy texture.
Sample a noodle while cooking, and when it tastes closer to the
uncooked side of al dente pasta, it's ready. When the noodles are
done, immediately drain and set aside.
Dissolve the sugar and salt in 1 tb of hot water, and add the
regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and
white pepper. Stir until combined.
Heat the wok until just smoking, and spread 2 tb of oil around the
perimeter.
Add the mushrooms and the light green parts of the chives, and stir
fry for 30 seconds. The mushrooms are like sponges and will soak up
the oil, so add another 1 tb of oil if they look too dry.
Add the noodles (they still should be warm but with no water
dripping), and stir fry everything for another 20 seconds. If they
cooled off, just cook them a bit longer until they are warmed,
because warming the noodles before adding the sauce is important!
Spread the prepared sauce mixture evenly over the noodles, and
stir-fry everything together for 1 minute, or until the soy sauce
mixture is distributed evenly. Spread another tablespoon of oil
around the perimeter of the wok to prevent sticking if you feel you
need it. How much oil you use is definitely a personal preference.
If the noodles stick together, drizzle a bit of oil directly over
the noodles. You can also add a splash of hot water if the noodles
are too dry, even after adding the sauce.
Mix gently so you don't break up the noodles--remember, you want to
have long noodles to give longevity and prosperity to whoever's
going to be eating this dish!
Add in the remaining green parts of the chives and mix until they
turn bright green and the noodles are heated through. This will
take 1 to 3 minutes, depending on if your noodles were cold or
still warm when you started stir frying, and how hot your stove and
wok can get.
Recipe by Bill Melater
Recipe FROM:
https://thewoksoflife.com
Uncle Dirty Dave's Kitchen
MMMMM