Wok-Fried Long Life Noodles with New Year Vegetables

5097_021010_noodles_l

Ingredients in this Recipe

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

Recipe Preparation

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