Longevity Noodles

Ingredients

• 6 ounce yee mein noodles
• 6 piece abalone
• 6 ounce shrimp
• 5 ounce fresh scallop
• 1 tablespoon cornstarch
• 5 ounce fresh shiitake mushroom
• 3 ounce snow pea
• 2 ounce carrot
• 0.5 ounce green onion whites
• 0.25 ounce ginger
• 2 piece garlic cloves
• 1.5 cup abalone juice from can
• 2 tablespoon oyster sauce
• 2 tablespoon light soy sauce
• 2 teaspoon sugar
• 1 teaspoon dark soy sauce
• 1 tablespoon cornstarch
• 3 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon neutral cooking oil
• 1 tablespoon cooking wine

Steps

1. 1

   Peel and trim the carrot, then slice into 1/4-inch rounds. If you like, cut them into flower shapes the way my dad does.

2. 2

   In separate bowls, mix the shrimp and scallops with cornstarch (total for both bowls). Mix gently by hand until each piece is lightly coated. This gives them a soft, tender texture without needing a wet marinade.

3. 3

   Pour all the reserved abalone juice into a bowl. You should have about 1 1/2 cups total.

4. 4

   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.

5. 5

   In the same wok of boiling water, add the yee mein noodles.

6. 6

   Heat a wok on high heat until very hot. Add a generous splash of oil and swirl to coat. Once the oil is just starting to smoke, turn the heat to low or off to avoid burning the aromatics.

7. 7

   With the wok still on high heat, add the sliced abalone, blanched mushrooms, and blanched carrots. Stir-fry together for about 45–60 seconds so the ingredients can sear.

8. 8

   On medium heat, slowly pour the cornstarch slurry into the center of the wok, over the course of 20 to 30 seconds, while constantly stirring with a spatula with your other hand. Stop pouring if the consistency is thicker than you’d like.

9. 9

   Arrange the blanched yee mein on a large serving plate, spreading the noodles out slightly so the sauce can reach everything.