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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5097_021010_noodles.jpg

Ingredients Ingredient Checklist 1 tablespoon vegetable oil, plus more for frying 6 to 8 (1/8-inch-thick) slices lotus root 1 teaspoon chopped garlic 1 teaspoon finely chopped ginger 2 1/2 ounces Chinese celery, julienned into 1 1/2-inch-long pieces 2 ounces yellow leeks, julienned into 1 1/2-inch-long pieces 2 ounces sliced shiitake mushroom caps 2 ounces black trumpet mushrooms 2 ounces snow peas, julienned 1 tablespoon Shao Hsing wine 1/4 cup plus 2 tablespoons chicken broth 1 tablespoon oyster sauce 1/2 teaspoon sugar 1/4 teaspoon coarse salt 8 ounces e-fu noodles, reconstituted according to package directions 3 drops white truffle oil 8 to 10 scallions, white and light-green parts only, julienned

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 5097_021010_noodles.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

5097_021010_noodles.jpg

5097_021010_noodles.jpg

Ingredients

Ingredients

  • 1 tablespoon vegetable oil, plus more for frying 6 to 8 (1/8-inch-thick) slices lotus root 1 teaspoon chopped garlic 1 teaspoon finely chopped ginger 2 1/2 ounces Chinese celery, julienned into 1 1/2-inch-long pieces 2 ounces yellow leeks, julienned into 1 1/2-inch-long pieces 2 ounces sliced shiitake mushroom caps 2 ounces black trumpet mushrooms 2 ounces snow peas, julienned 1 tablespoon Shao Hsing wine 1/4 cup plus 2 tablespoons chicken broth 1 tablespoon oyster sauce 1/2 teaspoon sugar 1/4 teaspoon coarse salt 8 ounces e-fu noodles, reconstituted according to package directions 3 drops white truffle oil 8 to 10 scallions, white and light-green parts only, julienned

Directions

Heat a large skillet with high sides filled 1/2 inch high with vegetable oil until it reaches 250 degrees on a deep-fry thermometer. Add lotus root and fry until golden brown; transfer to paper-towel-lined plates to drain.

Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and cook, stirring, until golden brown. Add celery, leeks, broth, both mushrooms, snow peas, and wine; cook, stirring, for 30 seconds. Transfer mixture to a medium bowl; set vegetable mixture aside.

Add chicken broth, oyster sauce, sugar, and salt to pan. Add noodles and cook, tossing constantly, until liquid is absorbed, about 1 minute. Return vegetable mixture to pan and cook, stirring, until liquid is absorbed; add truffle oil and remove from heat.

Serve noodles immediately, garnished with fried lotus root and scallions.

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All Reviews for Wok-Fried Long Life Noodles with New Year Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wok-Fried Long Life Noodles with New Year Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest