Longevity Noodles

Method9 steps · about 50 min

1. 1

   Step 1: Prep vegetables and aromatics: Peel and trim the carrot (2 oz), then slice into 1/4-inch rounds. If you like, cut them into flower shapes the way my dad does.; Slice the ginger (1/4 oz), then cut each slice into quarters.; Smash the garlic (2 clove) cloves, peel, then slice.; Cut the green onion whites (1/2 oz) at a diagonal into 1-inch segments.; For the snow peas (3 oz), snap off the stem end and peel away the string along the side so they stay tender.; For fresh shiitake mushrooms (5 oz), trim the stems if needed. If the caps are large (over 1–2 inches across), cut them in half on a diagonal so they cook evenly and look nice in the dish.; Fresh shiitakes match the spirit of saam sin yee mein ("three treasures yee mein"): fresh noodles, fresh toppings, fresh flavor. You also don’t have to spend time rehydrating dried mushrooms.

   Uses 5 oz fresh shiitake mushrooms · 3 oz snow peas · 2 oz carrot · 1/2 oz green onion whites · 1/4 oz ginger · 2 clove garlic

   
2. 2

   Step 2: In separate bowls, lightly coat the shrimp (6 oz) and scallops (5 oz) with 1 tbsp cornstarch total, shared between the two bowls. Open the canned abalone (6 piece) and reserve its juice, about 1½ cups, for the sauce. Slice larger abalone diagonally into 3–4 pieces about 1/2 inch thick; leave a few whole for the centre of the platter.

   Uses 6 piece canned abalone · 6 oz shrimp · 5 oz fresh scallops · 1 tbsp cornstarch for seafood coating · 1 1/2 cup reserved canned abalone juice

   
3. 3

   Step 3: Mix the reserved 1½ cups abalone juice with 2 tbsp oyster sauce, 2 tbsp light soy sauce and 2 tsp sugar until dissolved. Add the optional 1 tsp dark soy sauce if a deeper colour is wanted. Separately mix 1 tbsp cornstarch with 3 tbsp water until smooth; you may not need all this slurry.

   Uses Reserved canned abalone juice · 2 tbsp oyster sauce · 2 tbsp light soy sauce · 2 tsp sugar · 1 tsp dark soy sauce · 3 tbsp water for slurry · 1 tbsp cornstarch for sauce slurry

   
4. 4

   Step 4: Blanch vegetables: Bring a pot of water to a rolling boil over high heat. Prepare a bowl of cold water for the snow peas. Using a spider strainer is highly recommended for transferring ingredients.; Add the carrot slices and blanch for about 30 seconds, just until they brighten in color but still have some crunch. Scoop out and drain.; Add the snow peas and blanch for 15–20 seconds, just until they turn a vivid green. Immediately transfer the snow peas to a bowl of cold water so they stay green and crisp.; Add the shiitake mushrooms to the boiling water and blanch for about 1 minute, until they shrink slightly and soften.

   Uses Prepared carrot, snow peas and fresh shiitake · Water for blanching vegetables and noodles plus cold water for snow peas, unmeasured

   
5. 5

   Step 5: Use the same boiling water to blanch the yee mein noodles (6 oz), gently loosening them with chopsticks. About 1½ minutes is the guide for these noodles, but follow their package and continue until fully hydrated and just tender, with no dry centre. Drain well, arrange on a plate and gently loosen the strands. The hot gravy added at serving will finish their texture.

   Blanch yee mein about 1½ minutes; check hydration · 2 minUses 6 oz yee mein noodles · Reserved boiling blanching water

   
6. 6

   Step 6: Heat a wok on high and add a generous splash of neutral oil to coat it. As the oil starts to smoke, lower or turn off the heat and fry the prepared ginger and garlic for 20–30 seconds until fragrant; keep the green onion whites aside. Return to high heat, sear the coated scallops for 20–30 seconds, then add the coated shrimp and turn the seafood periodically for about 90 seconds until beginning to colour. Add 1 tbsp cooking wine around the edge, toss briefly and scoop the seafood and aromatics out. Continue immediately to the sauce stage.

   Uses Neutral oil, a generous splash to coat the wok for stir-frying · 1 tbsp cooking wine · Prepared ginger and garlic; green onion whites kept aside · Cornstarch-coated shrimp and scallops

   
7. 7

   Step 7: In the same hot wok sear the prepared abalone, blanched shiitake and carrot for 45–60 seconds. Add all the prepared abalone sauce, cover and bring to a boil; cook this covered sauce stage for about 3 minutes. Reduce to medium and return the shrimp, scallops and aromatics, then add the reserved green onion whites.

   Covered abalone sauce stage, about 3 minutes · 3 minUses Prepared canned abalone · Blanched shiitake and carrot; keep snow peas aside · Prepared abalone sauce; keep slurry separate · Seared shrimp, scallops, ginger and garlic · Reserved green onion whites

   
8. 8

   Step 8: Stir the prepared slurry again and pour it gradually into the simmering sauce over 20–30 seconds, stirring constantly. Stop when the desired thickness is reached and reserve any unused slurry. Continue cooking until the starch is cooked and the shrimp and scallops are pearly and opaque throughout. Lower or turn off the heat, add 1 tsp sesame oil and the optional 1 tsp neutral finishing oil. Add half the blanched snow peas now and keep the other half for plating.

   Uses Simmering seafood and abalone sauce · Prepared slurry, add only as needed · 1 tsp sesame oil · 1 tsp neutral cooking oil for finishing · Half of blanched snow peas

   
9. 9

   Step 9: Arrange the hydrated yee mein on a large serving plate. Add the remaining blanched snow peas to the hot topping just before plating. Spoon the finished sauce and cooked seafood, mushrooms and carrots over the noodles, placing the whole abalones in the centre and keeping the toppings visible.

   Uses Hydrated drained yee mein · Finished seafood and sauce with first half of snow peas · Remaining half of blanched snow peas