Soy Sauce Longevity Noodles

It is always nice to wake up to the smell of freshly brewed coffee and home made breakfast on a Sunday morning. Every so often we have soy sauce longevity noodles for breakfast. Neil Perry's claypot rice recipe is the inspiration for my soy sauce sauce noodle recipe; I love the nuttiness and earthiness of roasted peanuts and dried chinese mushrooms.

Here is the recipe for my soy sauce noodles with roasted peanuts, dried chinese mushrooms and chinese sausages ("lap cheong").

Serves 2.

Ingredients

4 bundles of dried longevity noodles
2 strips chinese sausages (sliced thinly)
5 dried chinese mushrooms (soaked in water overnight, sliced thinly)
1 cup peanuts (skin on)
2 tbsp white sesame seeds
3 eggs (beaten)
2 tbsp dark soy sauce
2 tbsp sesame seed oil
3 tbsp light soy sauce
2 tbsp vegetable oil
white pepper to taste

Method

1. Preheat oven to 150 degree celsius. Place peanuts on a baking tray lined with aluminium foil (shiny side up) and roast in preheated oven for 20 minutes or until brown. Remove and set aside.
2. Fill a small pot with water and bring to a boil. Add longevity noodles, cook for 3 minutes. Remove and set aside.
2. Heat wok and toast sesame seeds until slightly brown. Remove and set aside.
3. Add vegetable oil to wok and add eggs. Stir egg mixture occasionally until cooked. Remove and set aside.
4. Add sliced chinese sausages to wok. Saute until sausages are slightly charred. Add sliced mushrooms to work and saute lightly.
5. Add roasted peanuts to work and toss.
6. Add dark soy sauce, light soy sauce, sesame seed oil, white pepper and longevity noodles to wok. Toss until sauce combines with noodles.
7. Finally, add cooked scrambled eggs and toasted sesame seeds to garnish.

Serve immediately.