|Prep Time||30 minutes|
Noodle dishes are always served during birthdays and Chinese New Year because the Chinese believe they symbolize good fortune, prosperity, and longevity.
The longer the noodles, the longer (and luckier) your life will be — so don’t cut them! This dish is made with long, flat egg noodles called e-fu noodles; if you can’t find them, substitute with linguine (preferably fresh).
Studded with three different kinds of mushrooms (feel free to use any of your favorites) and Chinese chives, the noodles in this dish are not as dry as fried chow mein, but lightly coated with sauce.
|2||packages (9 ounces) fresh egg noodles or 1 package (8 ounces) dried egg noodles|
|3||Tbsp. vegetable oil, divided|
|1||Tbsp. soy sauce|
|3||garlic cloves, minced (1 tablespoon)|
|3||Asian shallots, chopped (3 tablespoons)|
|8||medium dried black mushrooms, rehydrated (reserve about 1 cup of the soaking liquid) and cut into slices (1 cup)|
|4||oz. button mushrooms, trimmed and sliced (1 cup)|
|2||oz. enoki mushrooms, trimmed and separated (1 cup) (see Note)|
|3||Tbsp. oyster sauce|
|5||Chinese chives or skinny green onions, cut into 2-inch lengths (1 cup)|
|~||Freshly ground black pepper|
Enoki mushrooms have a mild but delightful flavor and a pleasantly crunchy texture. Cut off and discard the bottom of the cluster of mushrooms (up to the point where the individual mushroom stems separate). No washing is necessary. The stems are generally left long.
This content is from the book The Asian Grandmothers Cookbook by Pat Tanumihardja.
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