Braised Longevity Noodles
Ingredients
400g longevity noodles, dry type
2 tbsp cooking oil
4 cloves garlic, chopped
500g large shrimps, shelled and deveined
340g fresh scallops
1 carrot, shredded
200g leeks, shredded lengthwise 4-5cm
1 punnet Bunashimeji mushrooms
1 cup MARIGOLD Evaporated Filled Milk
2 cups water
2 tbsp chicken seasoning powder
Salt and white pepper to taste
Garnish with coriander leaves
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Boil a large pot of water over high heat, cook noodles until tender. Stir and loosen noodles as they cook. Remove noodles and plunge into a pot of cold water to cool. Strain and set aside.
Heat a large wok with oil, sauté garlic until fragrant, add shrimps and scallops, cook over high heat. Remove shrimps and scallops to a plate. Then add in carrots, leeks, mushrooms and stir-fry for 2 minutes. Remove and add to shrimps and scallops. Set aside.
Using the same pan, combine MARIGOLD Evaporated Filled Milk, water, chicken seasoning and bring to a slow boil. Add in noodles and seafood mixture to this sauce. Mix well and season with salt and white pepper to taste. Once noodles are heated through, turn off heat. Serve garnished with coriander leaves.
After adding noodles to the sauce, just mix and heat noodles through. Avoid stir frying continuously as this will overcook and break up the noodles.
