Longevity Noodles (Yi Mein)
Longevity Noodles (Yi Mein)
Ingredients
- ¾ lb (340 g) longevity noodles or other Asian egg noodles
- ½ cup (125 ml) chicken broth or water
- 2 tbsp (30 ml) oyster sauce
- 4 tsp (20 ml) soy sauce
- 2 tsp (10 ml) dark soy sauce
- 2 tsp sugar
- ¼ lb (115 g) shiitake mushrooms, stems removed, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 20 snow peas, trimmed and julienned
- 1 medium carrot, julienned
- 1 tsp (5 ml) toasted sesame oil
- ½ cup (20 g) chives or garlic chives, cut into 2-inch (5 cm) pieces
- Store-bought chili oil, for serving
- Black vinegar (chinkiang), for serving (optional)
Instructions
- In a pot of boiling water, cook the noodles until very al dente while stirring. Drain and set aside.
- In a bowl, whisk together the broth, oyster sauce, both types of soy sauce and the sugar. Season lightly with pepper.
- In a wok or a large, deep skillet over high heat, sauté the sliced mushrooms in the oil for 1 minute. Add the snow peas and carrot. Cook for 30 seconds. Pour in the broth mixture. Bring to a boil. Remove from the heat.
- Add the noodles to the wok and stir gently, being careful not to break them, until they have absorbed the sauce (see note). Add the sesame oil and chives. Adjust the seasoning. Serve with the chili oil and black vinegar (see note).
Longevity Noodles (Yi Mein)