Long Life Noodles


Long Life Noodles

Makes 4 servings

3 garlic cloves

1 tablespoon minced fresh ginger

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoons Chinese hot sauce

1 tablespoon rice vinegar

Juice of 1 lime

2 teaspoons toasted sesame oil

12-ounce package dry Chinese-style egg noodles

3 tablespoons grapeseed (or sunflower) oil

2 cups sliced shiitake mushrooms

1 bunch scallions, ends removed and halved

Sea salt

1. First, make the sauce. Combine garlic, ginger, soy, honey, hot sauce, vinegar, lime juice, and sesame oil in a small bowl and stir well. Set aside.

2. Bring a stock pot of salted water to rapid boil. Cook noodles according to package directions (al dente, please). Drain and set aside.

3. Meanwhile, heat a wok over medium-high heat and pour in the oil. When the oil is hot (but not smoking), add the mushrooms and season with a small pinch of salt. Cook until softened and starting to brown, about 5 minutes. Add the scallions, toss, and cook for 30 seconds. Pour in the sauce mixture and bring to a boil, then toss in the cooked noodles. Keep the noodles moving for about 1 minute, until completely coated in that saucy goodness. Serve immediately. Delicious!



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