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Wok-Fried Long Life Noodles with New Year Vegetables

These noodles, from chef Joe Ng of Chinatown Brasserie in New York City, represent a long, unbroken life; they're traditionally eaten on Chinese New Year for good luck. Also try: Chanterelle and Flowering Chive Dumplings

  • Servings: 4
Wok-Fried Long Life Noodles with New Year Vegetables

Source: The Martha Stewart Show, February 2010

Ingredients

  • 1 tablespoon vegetable oil, plus more for frying
  • 6 to 8 (1/8-inch-thick) slices lotus root
  • 1 teaspoon chopped garlic
  • 1 teaspoon finely chopped ginger
  • 2 1/2 ounces Chinese celery, julienned into 1 1/2-inch-long pieces
  • 2 ounces yellow leeks, julienned into 1 1/2-inch-long pieces
  • 2 ounces sliced shiitake mushroom caps
  • 2 ounces black trumpet mushrooms
  • 2 ounces snow peas, julienned
  • 1 tablespoon Shao Hsing wine
  • 1/4 cup plus 2 tablespoons chicken broth
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coarse salt
  • 8 ounces e-fu noodles, reconstituted according to package directions
  • 3 drops white truffle oil
  • 8 to 10 scallions, white and light-green parts only, julienned

Directions

  1. Heat a large skillet with high sides filled 1/2 inch high with vegetable oil until it reaches 250 degrees on a deep-fry thermometer. Add lotus root and fry until golden brown; transfer to paper-towel-lined plates to drain.

  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and cook, stirring, until golden brown. Add celery, leeks, broth, both mushrooms, snow peas, and wine; cook, stirring, for 30 seconds. Transfer mixture to a medium bowl; set vegetable mixture aside.

  3. Add chicken broth, oyster sauce, sugar, and salt to pan. Add noodles and cook, tossing constantly, until liquid is absorbed, about 1 minute. Return vegetable mixture to pan and cook, stirring, until liquid is absorbed; add truffle oil and remove from heat.

  4. Serve noodles immediately, garnished with fried lotus root and scallions.

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