Ingredient and Portion
Longevity Noodles with Superior Stock and Quail Eggs
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Yields 4 to 6 portions
400g Longevity noodles
6tbsp Oil for cooking
1tsp Chopped garlic
200g Pork loin or fillet, sliced, marinate with a dash of Maggi Seasoning sauce and 1tbsp cornstarch
30g dried Shitake mushrooms, sliced
100g Chinese Chives (koo chye), cut into 3cm lengths
1 litre water
3 tbsp concentrated chicken or scallop stock
2 tbsp Oyster sauce
12 pcs Prawns, peeled
200g bean sprouts
Cornstarch for thickening
12 pcs Quail eggs, hard boiled and peeled
400g Longevity noodles
6tbsp Oil for cooking
1tsp Chopped garlic
200g Pork loin or fillet, sliced, marinate with a dash of Maggi Seasoning sauce and 1tbsp cornstarch
30g dried Shitake mushrooms, sliced
100g Chinese Chives (koo chye), cut into 3cm lengths
1 litre water
3 tbsp concentrated chicken or scallop stock
2 tbsp Oyster sauce
12 pcs Prawns, peeled
200g bean sprouts
Cornstarch for thickening
12 pcs Quail eggs, hard boiled and peeled
Method
1. In a large pot of boiling water, blanch noodles for 5 to 10 minutes until tender. Refresh in cold water and set aside.
2. 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.
3. Pour in water and bring to a boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.
2. 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.
3. Pour in water and bring to a boil. Season with concentrated stock and oyster sauce. Add prawns and bean sprouts. Thicken sauce slightly with some cornstarch.
4. Return noodles and quail eggs to boiling for a quick blanch. Transfer to serving plate and pour sauce over noodles.
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