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Chinese New Year Noodles
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 | Preparation | 140 minutes |
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| Cooking | 20 minutes |
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| Ready In | 160 minutes |
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Ingredients
| 2 |
tablespoons |
peanut oil |
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| 1/2 |
teaspoon |
salt |
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| 3 |
each |
garlic cloves |
chopped fine |
| 1/4 |
teaspoon |
ginger |
freshly grated |
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Vegetables |
| 6 |
each |
mushrooms, chinese |
dried, soaked for 2 hours, cut julienne |
| 1 |
cup |
napa cabbage |
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| 1/4 |
cup |
lily buds, dried |
dried, soaked for 1 hour |
| 2 |
ounces |
bean curd |
skin, dried, soaked for one hour |
| 1/2 |
cup |
bamboo shoots |
cut julienne |
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Sauce |
| 2 |
tablespoons |
foo yee |
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| 1 |
tablespoon |
soy sauce, light |
|
| 1/8 |
teaspoon |
sugar |
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| 2 |
teaspoons |
sesame oil |
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| 1/2 |
teaspoon |
white pepper |
ground |
| 1 |
teaspoon |
chili paste |
garlic and red chile |
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Additional |
| 4 |
ounces |
noodles |
cellophane, (sai fun) soaked for one hour |
| 2 |
cups |
chicken broth |
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| 1 |
x |
scallions, spring or green onions |
chopped |
Directions
Soak and prepare the vegetables, mix the sauce, and then go to it.
Heat the wok and add the oil, salt, garlic, and ginger.
Chow for a moment and then add the vegetables.
Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.
Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.
Taste for salt and place in a serving bowl.
Garnish with green onions and serve.
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