Kaiyuan Birthday Noodles

Name: Kaiyuan Birthday Noodles
Cuisine: Chinese
Ingredients: 500g fine white noodles; 250g bean sprouts (washed, roots removed); 30g rehydrated shiitake mushrooms (julienned); 15g daylily buds (cut into 1-inch segments); 3g tender ginger (julienned); 60g celery (finely chopped); 65g vegetable oil (used in portions); 15g soy sauce; 2g monosodium glutamate (MSG)

Strengthens the spleen and boosts qi, replenishes deficiency and nourishes vital essence. Suitable for individuals with spleen qi deficiency, as well as those with tumors, coronary heart disease, hypertension, and other related conditions.

Varies

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Ingredients

fine white noodles 500g

bean sprouts (washed, roots removed) 250g

rehydrated shiitake mushrooms (julienned) 30g

daylily buds (cut into 1-inch segments) 15g

tender ginger (julienned) 3g

celery (finely chopped) 60g

vegetable oil (used in portions) 65g

soy sauce 15g

monosodium glutamate (MSG) 2g

Instructions

Prepare Ingredients

Julienne the shiitake mushrooms and tender ginger; blanch the celery briefly in boiling water and finely chop; wash the bean sprouts and remove the roots; cut the daylily buds into 1-inch segments.

Prepare the Noodles

Soak the noodles in boiling water until tender, then remove and drain off the water. Spread the noodles out, drizzle with hot vegetable oil (15g), and toss well to fluff.

Stir-fry

Place the wok over medium heat, add vegetable oil (50g) and heat until the oil begins to smoke, then remove half and set aside. Add the ginger threads and briefly stir-fry, then add the shiitake mushrooms and daylily buds.