Chinese New Year Longevity Noodles

• 1 packet dried Hong Kong Ee-Fu Noodles, about 12oz
• 8.5 ounces chicken stock
• 4 tablespoons Lee Kum Kee Oyster Flavored Sauce
• 1 tablespoon Lee Kum Kee Dark Soy Sauce
• 2 teaspoons sugar
• 2 tablespoons cooking oil
• 3.5 ounces small dried Chinese mushrooms, soaked till soften & squeezed dry
• 7 ounces beansprouts with roots removed
• 1 bunch yellow chives, cut into sections (optional)
• 1 tablespoon Lee Kum Kee Pure Sesame Oil
• 1 splash cooking wine
• 1 dash pepper

1. Bring a large pot of water to a boil and cook noodles for about 5 minutes or until softened. Drain and set aside.
2. In a wok or frying pan, heat 2 tbsp. cooking oil and saute the mushrooms over low heat for about 3 minutes until fragrant.
3. Add the mixture of chicken stock, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Hoisin Sauce. Bring to a boil.
4. Add the noodles and toss to coat with the sauce before adding beansprouts and yellow chives (optional).
5. Give the mixture a good stir. If it is too dry, add another 2 oz. chicken stock or hot water and simmer over low heat until most of the liquid has evaporated (about 5 minutes).
6. Adjust the seasoning to taste. Add cooking wine, pepper and Lee Kum Kee Pure Sesame Oil.

packet, chicken, flavored sauce, soy sauce, sugar, cooking oil, chinese mushrooms, beansprouts, yellow chives, sesame oil, cooking wine, pepper

Taken from food52.com/recipes/40132-chinese-new-year-longevity-noodles (may not work)