Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, February 2010, The Martha Stewart Show, Episode 5090

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Advertisement

Reviews