Longevity Noodles With Superior Stock and Eggs

Another new dish I cooked during Chinese New Year
Love it. Tasty and yummy :)

Recipe is from Ellena from Cuisine Paradise
She got the recipe when she joined a cooking demo by Chef Eric Low. Details HERE

What you need:

400g longevity noodles (I used Cintan brand dry noodles) - cook as directed
6 tbsp oil for cooking (I used 5)
1 tsp chopped garlic (I used 4 cloves of garlic)
200g pork loin, sliced (marinate with a dash of Maggi seasoning sauce and 1 tbsp of cornstarch)
30g dried shitake mushroom, soaked and sliced (I used 50g)
100g Chinese yellow chives, cut 2 cm (I couldn't find this so I used normal chives)
1 litre water
3 tbsp concentrated chicken stock
2 tbsp oyster sauce
12 prawns, peeled
200g beansprouts
cornstarch for thickening
12 pcs quail eggs, hard boiled and peeled (somehow I forgot to buy quail eggs on that day so I used normal 3 chicken eggs)

Method:

1. Heat oil, sautee garlic til fragrant. Add in marinated pork slices, cook briefly. Stir in mushrooms and chives, sautee for 2 mins
2. Add in water, bring to boil. Season with stock and oyster sauce
3. Add in prawns and beansprouts. Thicken sauce slightly with cornstarch which has been diluted with a little water
4. Return noodles and eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles (I skipped this step. What I did was after draining the cooked noodles, I mixed with some sesame oil and light soya sauce for taste)

A different touch from the usual longevity noodles normally served during Chinese New Year or any celebration. My whole family loves this dish. I'm sure yours will, too