with MARIGOLD Chef's Selection Evaporated Milk
Braised Longevity Noodles
Made With MARIGOLD
Evaporated Filled Milk
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)
1 box shimeji mushrooms
1 cup MARIGOLD Evaporated Filled Milk
2 cups water
2 tbsp chicken seasoning powder
Salt and white paper to taste
Garnish with coriander leaves
Method
1
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, then strain and set aside.
2
Heat a large wok with 2 tablespoons of oil, sauté garlic until fragrant, add shrimps and scallops and cook over high heat. Remove shrimps and scallops to a plate. Then, add in carrots, leeks, mushrooms, and stir-fry for 2 minutes. Add to shrimps and scallops and set aside.
3
Using the same pan, combined 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 pepper to taste. Once noodles are heated through, turn off heat. Serve garnished with coriander leaves.
Chef's Tips
After adding noodles to the sauces, just mix and heat noodles through. Avoid stir frying continously as this will overcook and break up the noodles.
More Recipes
