Rowland Heights' Luk Yue restaurant, featured in our series of neighborhood Cooks' Walks, gave us this recipe, which shows the brilliance of simple, flavorful food. The noodles come together in no time and are delicious. Whenever they appeared in The Times Test Kitchen, a line formed for samples. Yee-fu noodles (also spelled e-fu) are dried noodles processed so they cook quickly. Many Chinese markets carry them, packaged in loose clumps. The cooked meats may be purchased at Chinese delis.
1/2 ounce dried shiitake mushrooms
1 (8-ounce) package yee-fu noodles
3 tablespoons peanut oil
1 cup julienned steamed chicken
1 cup julienned barbecued pork
1 cup julienned roast duck
1/2 cup water
1 teaspoon sugar
4 to 5 tablespoons soy sauce
1/4 teaspoon white pepper
1 teaspoon cornstarch dissolved in 2 tablespoons water
1/2 teaspoon salt or to taste
15 stalks yellow chives, cut in 2-inch lengths
1 teaspoon sesame oil
Soak mushrooms in warm water until tender. Drain and cut julienne. Cook noodles in boiling water until tender, about 45 seconds. Drain and set aside.
Heat wok until hot. Add peanut oil and saute chicken, pork and duck meats. Stir in mushrooms. Add water and simmer 3 to 5 minutes. Add sugar, soy sauce and white pepper. Stir in cornstarch paste and cook just until thickened, about 1 minute. Season to taste with salt and adjust other seasonings to taste.
Gently mix in noodles, chives and sesame oil. Cook over medium-low heat just to heat. Do not overmix. Serve hot. Makes 4 to 6 servings.