This popular noodle dish is often served on birthdays, New Years, and other special occasions. Serve it with Superior Stock and Quail Eggs paired with home-made broth, ideal for your empty stomach!
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 6
INGREDIENTS:
- 400g Longevity Noodles
- 6 tbsp Oil (for cooking)
- 1 tsp Chopped Garlic
- 200g Pork Loin or Fillet (sliced), marinated with dash of Maggi Seasoning Sauce and 1 tbsp Cornstarch
- 30g Dried Shitake Mushrooms (sliced)
- 100g Chinese Chives (koo chye), cut into 3cm lengths
- 1 litre of Water
- 3 tbsp Concentrated Chicken or Scallop Stock
- 2 tbsp Oyster Sauce
- 12 pieces of Prawns (peeled)
- 200g Bean Sprouts
- Cornstarch (for thickening)
- 12 pieces of Quail Eggs (hard boiled and peeled)
DIRECTIONS:
- In a large pot of boiling water, blanch noodles for 5-10 minutes until tender. Refresh in cold water and set aside.
- Heat oil in wok, sauté garlic till fragrant. Add pre marinated pork slices and cook briefly. Stir in mushrooms and Chinese chives and sauté for 2 minutes.
- Pour in water and bring to boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
- Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.