Longevity Noodles
- 2 quarts water
- 5 ounces mung bean or soybean sprouts (2 cups)
- 1 1/2 teaspoons salt
- 1/2 pound fresh Chinese egg noodles
- 1/4 cup chicken stock, vegetable stock, or canned low-sodium broth
- 1 tablespoon plus 1/2 teaspoon light soy sauce
- 1/2 teaspoon Asian sesame oil
- 1 tablespoon peanut oil
- One 1/4-inch-thick slice of fresh ginger, lightly smashed
- 1/4 pound snow peas
- 3 large fresh water chestnuts, peeled and sliced 1/8 inch thick
- Bring the water to a boil in a large saucepan.
- Put the bean sprouts in a strainer, lower it into the boiling water and blanch the bean sprouts for 10 seconds.
- Remove the strainer and rinse the sprouts in cold water; drain well.
- Add the salt to the water in the saucepan and bring it back to a boil.
- Add the noodles and cook, stirring, for 1 minute.
- Drain the noodles thoroughly in a colander and rinse them in cold water; drain.
- Rinse again then drain, lifting them to separate and dry the strands.
- In a small bowl, combine the chicken stock with the soy sauce and sesame oil to make the sauce.
- Warm a wok over high heat for 45 seconds.
- Add the peanut oil and swirl to coat the wok.
- Stir in the ginger and cook for 10 seconds.
- Add the snow peas and stir-fry until bright green, about 1 minute.
- Add the water chestnuts and stir-fry for 30 seconds.
- Add the bean sprouts and stir-fry for 1 minute.
- Stir the sauce, add it to the wok and bring to a boil.
- Add the noodles and stir-fry until they absorb the sauce, about 1 1/2 minutes.
- Transfer the noodles to a platter and serve at once.
water, bean, salt, fresh chinese egg noodles, chicken stock, soy sauce, asian sesame oil, peanut oil, ginger, snow peas, water chestnuts
Taken from www.foodandwine.com/recipes/longevity-noodles (may not work)