Long Life Noodles
A quick stir-fry noodle dish featuring pork belly, shiitake mushrooms, and garlic chives.
Servings: 4
Ingredients
Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Cooking Rice Wine
- 2 tsp Chicken Bouillon
- 2 tsp Sugar
- 1 tsp Regular Soy Sauce
- 1 tsp Dark Soy Sauce
- 1/2 tsp Fish Sauce Optional
Noodles and Base
- 250 g Noodles Wu-Mu Dried Noodles or 2 Shin Ramyun noodle bricks
- 250 g Pork Belly sliced into thin strips
- 2 tbsp cooking oil
- 30 g Garlic approx. 5 large cloves, minced
- 46 g Garlic Chives cut into 3-inch lengths
- 80 g Fresh Shiitake sliced
- 40 g Carrots julienned
- 5 g Dried Shrimp soaked in 1/4 cup hot water; reserve 2 tbsp of the liquid
- 4 g Fa Cai dried moss, soaked for 10 mins and squeezed dry
Instructions
- Start by soaking the dried shrimp in hot water for 30 minutes. In a separate bowl, soak the Fa Cai for 10 minutes. While those soak, prep all of the ingredients, and whisk all sauce ingredients together until the sugar is dissolved. Drain shrimp, but reserve 2 tbsp of soaking water.
- Boil your noodles according to the package directions, but aim for the lower end of the time range (usually 4 minutes). Immediately drain and move them into a cold rinse, then an ice bath.
- Heat oil in a hot wok or stainless steel pan on medium-high to high heat. Add the pork belly strips and stir-fry for 30 seconds.
- Add the shiitake mushrooms, carrots, and garlic chives to the wok. Stir-fry for 1–2 minutes until they just begin to soften.
- Add the minced garlic and the drained shrimp. Stir-fry for 30 seconds until the garlic is fragrant but not burnt.
- Add the drained noodles and half of the Master Sauce. Toss gently. Pour in the reserved shrimp water. Hand-shred the Fa Cai into the wok, add the remaining sauce, and toss on high heat for 1–2 minutes until the noodles are glossy and the sauce is fully absorbed.
Nutrition
Calories: 520kcal | Carbohydrates: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 1080mg | Fiber: 2g | Sugar: 4g