Longevity Noodles

 


½ lb Chinese egg noodles (Lo mein)

1 ½ teaspoons salt

¼ cup chicken or veggie stock

1 tablespoon plus ½ teaspoon soy sauce

½ teaspoon Asian sesame oil

1 tablespoon peanut oil

1 piece of fresh ginger (¼ inch thick) lightly smashed

¼ pound mixed sliced mushrooms;  button, shiitake, porcini or portobello 

¼  cup thinly sliced carrots or grated carrots

3-4 pieces of Chinese broccoli

Extra soy sauce for serving


Bring a large pot of salted water to a boil over high heat and add noodles.  Cook according to package directions. Drain noodles in a colander and rinse under cold water for a minute to stop the cooking process. Set aside.


Stir together stock, soy sauce and sesame oil in a small bowl.  Set aside.


Heat peanut oil in a wok over high heat until it shimmers.  Add ginger, stirring constantly until the edges brown.  This will take 10-15 seconds.  Add mushrooms, carrots and Chinese broccoli.  Cook for 1-2 minutes, stirring constantly.  


Stir sauce and add it to the wok.  Bring to a boil and add noodles, stirring constantly.  Cook until the noodles absorb the sauce.  This will take about 2 minutes.


Discard the ginger piece.  Add more soy sauce if needed.  Transfer noodles to a platter and serve immediately.



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