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Cantonese Longevity Noodles

Preparation Time:   20  (mins)
Cooking Time:   20  (mins)
Cooking Method:   ----
Cook level:   Normal
Serving Size:   4  (person)


1 package Dried Hong Kong Ee-Fu Noodles 12 oz
Chicken stock 8.5 oz.
Sugar 2 tsp
Cooking oil 2 Tbsp
Small dried Chinese mushrooms, soaked till soften 3.5 oz.
Bean sprouts, root removed 7 oz.
Bundle yellow chives, cut into sections 1
Sesame oil 1 Tbsp.
Splash of cooking wine
Dash of pepper

Seasoning Mix

Premium Oyster Flavored Sauce 4 Tbsp
Premium Soy Sauce 1 Tbsp.

1.   Bring a big pot of water to the boil and cook the noodles for about 5 minutes or until softened. Drained and set aside.
2.   In a wok/frying pan, heat up 2 Tbsp. of cooking oil and sauté the mushrooms (squeeze dry) over low heat for about 3 minutes till fragrance.
3.   Add in the mixture of chicken stock, Lee Kum Kee Panda Brand Green Label Oyster Flavored sauce, and sugar into the mushrooms and bring the mixture to boil.
4.   Tip in the noodles and toss to coat with the sauce before tossing in the bean sprouts and yellow chives.
5.   Give the mixture a good stir and if it dries up, add in another 2 oz. of chicken stock/hot water and simmer over low heat until most of the liquid has evaporated (about 5 minutes).
6.   Adjust the seasoning to taste, add in splash of cooking wine, pepper, Lee Kum Kee Less Sodium Soy sauce and sesame oil


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