In this recipe, I used my Vitamix (Ascent Series blender) to blend the vegetables to make the dyeing liquid. Hi I'm Maggie Zhu! Each batch of noodle dough generates 4 big servings as a main dish or 8 small servings as a side. Thank you! Once you finish this step, jump to the noodle-making process to make the dough. Transfer to a bowl. Bring a small pot of water to a boil. Finally, add the cornstarch mixture and bring back to a boil. Divide each dough into four even pieces, shaping the four pieces into dough balls. Blend until it forms a smooth paste. Save my name, email, and website in this browser for the next time I comment. What tips can you share from your family’s recipe? A slow cooker can can take your comfort food to the next level. Replies to my comments Drain and rinse with cold water to cool. Heat the oil in a wok over high heat until smoking. This recipe is part of our collection of Chinese holiday and festival foods. Turn on blender and gradually increase to the highest speed. Your email address will not be published. Add the noodles and stir-fry until they absorb the sauce, about 1 1/2 minutes. Eat the noodles immediately upon serving, as the mee sua will soak up the soup quickly. There is an ancient Chinese belief that long noodles are the key to a long life. During holiday times, a starchy dish like fried rice or noodles is served at the end of the meal to make sure no one leaves the table hungry. I simply soak the container with warm water between each color, then use the blade scraper to clean up the dough bits stuck to the blender walls and under the blade. Add more dye liquid if the dough does not come together, 1 tablespoon at a time. 1/4 teaspoon salt Drain and transfer to serving bowls. Traditionally, these noodles are served last, when all the guests are too stuffed to walk after a multi-course feast that is as prominent as a Thanksgiving dinner. Making rainbow longevity noodles might look like a huge project that takes forever to finish. Your email address will not be published. If you don't plan to serve all the noodles, freezing the doughs or the uncooked noodles is the best way to keep them fresh. Turn on blender and gradually increase to the highest speed. Happy cooking and I hope you enjoy these noodles as much as I do! So that you have one bowl of noodles with all 4 colors in them. I am originally from Beijing, and now cook from my New York kitchen. Turn on blender and gradually increase to the highest speed. And the greatest thing about this recipe is that no artificial colouring required at all. Longevity noodles are a must for any Chinese birthday party. Thanks. Drain the noodles thoroughly in a colander and rinse them in cold water; drain. Happy cooking and can’t wait to hear how your noodles turn out . Pour in the reserved mushroom water, bring to a boil and then add the noodles, soy sauce, oyster sauce and salt. Clean your blender (or food processor) before proceeding to the next color. Sign up for our newsletter to receive family-friendly activity, recipe and craft ideas throughout the year! Add the peanut oil and swirl to coat the wok. Your email address will not be published. They are so hearty and delicious! Stir in the ginger and cook for 10 seconds. I love this braised longevity noodles recipe. When the beets have cooled enough to handle, transfer them to the blender with 1 cup water. Not only will your guests like the look of the dish, but they will like the taste even better because nothing compares to freshly made noodles. Blend until it forms a smooth paste. They’re frequently labeled at shops like the Yuen Hop Noodle Company here in Oakland as Shanghai-style noodles, though you’ll also see them called yifu, yi mein or e-fu noodles.
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