Longevity Noodles with Superior Stock and Quail Eggs

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 Longevity Noodles with Superior Stock and Quail Eggs
From Chef Eric Low of ToTT Submit
Noodles celebrate longevity during CNY. So, why don't you prepare a noodle dish for you family to welcome the Year of the Snake? Here's a recipe from Chef Eric Low.
Ingredient and Portion
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
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.
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