Egg Noodles (Chinese-Style), Product of China, 16 oz

Yellow Longevity Egg Noodles (aka Shanghai noodles or sen misuaor more commonly bah mee in Thai) are usually used in fried noodle dishes in Thailand. These yellow dried noodles are stiff but flexible and not brittle. Interestingly, misua is the name for rice vermicelli in the Philippines, but we do not know how the name sen misua came to be applied to this type of egg noodle in Thailand. In China and in Chinese restaurants these noodles are the basis of the standard dishes Lo Mein and Chow Mein Noodles.

Similar in size and texture to spaghetti, these wheat flour egg noodles should be blanched for 1 1/2 to 2 minutes, cooled and rinsed in cold tap water before adding to your dish. Salt is added to the noodle dough, so it is best to cook separately in boiling water, and then drain and rinse. Stir-fry longevity noodles with green vegetables, meat or egg, and flavor with soy sauce, oyster sauce and a touch of sugar. Or add to your favorite Asian soups especially Roast Duck Noodle Soup.

To prepare egg noodles, soak in hot water for 10 minutes to soften and separate the noodles. Drop into boiling water with 1 teaspoon of cooking oil and cook for 2 to 3 minutes until firm to bite, drain and rinse in cold water. Stir fry or add to soups. For crispy fried egg noodles (such as for Kao Soy Noodles or Chow Mein) cook first in boiling water and dry on a tray, then deep fry in hot oil.

Store up to one year in a cool dry place, in a tightly sealed container.