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     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

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